Spaghetti Torte

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb uncooked spaghetti
• 1/2 cup grated parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon italian seasoning
• 4 egg whites
• 1/4 cup chopped fresh basil
• 2 tomatoes, chopped (can substitute canned tomatoes)
• 4 slices provolone cheese, cut into fourths (can substitute motzerella)

Recipe

• 1 spray a 9 x 3 inch springform pan with cooking spray.
• 2 cook spaghetti according to package directions.
• 3 rinse spaghetti with cold water and drain.
• 4 in a large bowl, combine parm with ricotta cheese, italian seasoning and egg whites.
• 5 toss with cooked/rinses spaghetti to coat.
• 6 press half the spaghetti mixture the pan.
• 7 sprinkle with half the basil.
• 8 top with half the tomatoes
• 9 place half the provolone cheese on top of tomatoes.
• 10 repeat last 4 steps with remaining half of ingredients.
• 11 bake in preheated 350 (f) degree oven for 30 minutes.
• 12 let stand about 15 minutes.
• 13 remove sides of pan.
• 14 transfer to a serving platter, cut into wedges to serve.