olive oil cooking spray
uncooked whole wheat pasta
12 oz, spaghetti
¼ cup(s), fresh, chopped (plus extra leaves for garnish)
part-skim mozzarella cheese
9 oz, shredded
bottled spaghetti sauce
2 oz, finely julienned (about 1/2 cup)
- Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.
- Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
- Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.
- Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1 slice per serving.