8 ounces uncooked whole-grain
spaghetti, broken in half
¼ cup finely grated Parmesan cheese
¼ cup cholesterol-free egg substitutes
½ (10-ounce) package frozen cut
1 lb. frozen
1 medium onion, diced
2 cups homemade spaghetti sauce
½ cup shredded 2% shredded mozzarella
1. Preheat oven to
350 degrees. Coat an 8-inch baking dish with cooking spray.
2. Cook pasta
according to the package directions, but without the addition of oil or salt.
Drain. Return to the saucepan.
3. Add the Parmesan
cheese and egg substitutes; toss. Place in baking dish, spreading out evenly.
4. Drain spinach
in colander and squeeze out any excess liquid. Spray a nonstick skillet with
cooking spray. Add onion, and sauté until softened. Stir in veggie crumbles.
5. Stir the
spinach and sauce into the turkey-onion mixture. Spoon over the spaghetti
mixture in the baking pan. Sprinkle with mozzarella cheese.
6. Cover with
foil. Bake for 40-45 minutes or until bubbling. Let stand 10 minutes before
cutting into squares. Makes 6 servings.