Butter Busters by Pam Mycoskie

Author:Pam Mycoskie [MYCOSKIE, PAM]
Language: eng
Format: epub
ISBN: 9780446562928
Publisher: Grand Central Publishing
Published: 2009-06-27T00:00:00+00:00

SPAGHETTI RING FLORENTINE

8 ounces spaghetti (uncooked)

2 (10 oz.) pkg. frozen chopped spinach

½ cup chopped onion

2 Egg Beaters, beaten (½ cup)

1/3 cup fat-free Parmesan cheese (Alpine Lace or Weight Watchers)

6 Tbs. liquid Butter Buds

2 (8 oz.) cans sliced mushrooms, (rinsed & drained)

1 (26¾ oz.) can Hunts Light Spaghetti Sauce

1 cup non-fat mozzarella cheese (grated)

Line a tube or angel food cake pan with foil. Spray a non-fat cooking spray on foil. Set aside. Cook spaghetti according to package directions; drain. Cook spinach according to directions, adding onion; drain, pressing out liquid with the back of a spoon. Stir together Egg Beaters, spaghetti, spinach mixture, Parmesean cheese, mozzarella cheese, 4 Tbs. liquid Butter Buds, and ½ of mushrooms. Press into mold. Cover and bake at 375°F. for 25 minutes. Let stand 5 minutes. Unmold.

For sauce: Heat remaining mushrooms in 2 Tbs. liquid Butter Buds. Add spaghetti sauce and heat through. Cut the ring into wedges and pour sauce over each serving.

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