Spaghetti Ring Florentine Recipe
Ingredients
| Spaghetti | 8 Ounce, uncooked | |
| Frozen chopped spinach package | 2 | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Egg Beaters | 2 , beaten | |
| Fat | 1/3 Cup (16 tbs) | |
| 6 Tbs. liquid Butter Buds | ||
| Sliced mushrooms | 2 Can (10oz), drained, rinsed | |
| Spaghetti sauce | 1 Can (10oz) | |
| Grated mozzarella cheese | 1 Cup (16 tbs) | |
Directions
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 1/2 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.
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 1/2 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.
Chef
