There was this restaurant I went to as a teenager in Richmond, Virginia while on vacation that had the best baked spaghetti I have ever had in my life! I can’t remember the name of the restaurant, but when I was looking at the menu one of the choices was baked pepperoni pasta. The amount of food piled on one plate could serve about 6 people. It was mounds of spaghetti on the bottom, covered in pepperoni and tons of mozarella cheese melted on top. This is my version of that wonderful dish, but a lot healthier!!!
- 12 ounces uncooked whole-wheat spaghetti
- 2 large egg whites
- 1 large egg
- 2/3 cup fat free milk
- 3/4 tsp. garlic powder
- 1/2 tsp. salt
- 1 1/2 tsp. dried oregano
- 1/4 cup fresh basil, chopped
- 9 oz. part-skim mozzarella, shredded and divided
- 32 oz. your favorite pasta sauce
- 2 oz. pepperoni, julienned, or I used Hormel Turkey Pepperoni. (17 slices is only 70 calories)
Preheat the oven to 400 degrees. Coat a 9×13 inch baking dish with cooking spray. Break spaghetti into 2 inch pieces and cook, until al dente. Drain and cool. In a large bowl, beat eggs and egg whites until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of the mozarella. Add cooked spaghetti and stir until its well mixed. Spread the spaghetti mixture evenly in bottom of baking dish and bake for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Spread spaghetti sauce over pasta; cover with the turkey pepperoni and extra chesse and put back in the oven for about 30 minutes. Let stand for 5 minutes before cutting. Makes 10 servings at approx. 300 calories per serving.