Ingredients
6 ounces uncooked spaghetti1/2 cup egg substitute1/2 cup grated parmesan cheese, divided3 ounces reduced-fat cream cheese1/2 cup reduced-fat sour cream1/2 cup chopped green pepper1/2 pound fresh mushrooms, sliced4 garlic cloves, minced2 tablespoons butter2 cups meatless spaghetti sauce1/2 cup shredded part-skim mozzarella cheese
Preparation
Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust.
In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.
