Pasta Pie With Broccoli & Italian Sausage

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_arch...tails/60.shtml

12 ounces turkey Italian sausage, casings removed (Betty used reg.
sausage)
1-1/2 cups chopped fresh mushrooms
10-ounce package frozen chopped broccoli or spinach, thawed (Betty
used spinach)
1 teaspoon crushed garlic
2-1/2 cups cooked thin spaghetti (about 5 ounces dry)
1-1/4 cups shredded reduced-fat mozzarella or provolone cheese
2 cups fat-free egg substitute
2 tablespoons grated Parmesan cheese
Olive oil cooking spray

Preheat oven to 400 degrees F. Coat a large nonstick skillet with
cooking spray and place over medium heat. Add the sausage and cook for
several minutes, stirring to crumble until the sausage is no longer
pink. Add the mushrooms, broccoli or spinach, and garlic. Cover and
cook for a few minutes more, until the vegetables are tender. Drain off
any excess liquid. Place the sausage and vegetables in a large bowl and
toss in the spaghetti. Next toss in the mozzarella and egg substitute.
Spray a baking dish with cooking spray and spread the pasta mixture
evenly in the dish. Sprinkle the Parmesan cheese over the top and spray
the top lightly with the cooking spray. Bake uncovered for about 20
minutes, until the center of the pie is set but still moist. Let sit for
5 minutes before cutting into wedges and serving.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 305, Carbohydrate: 22 g, Cholesterol: 62 mg,
Fat: 10 g, Saturated Fat: 4.5 g, Fiber: 2 g, Protein: 30 g,
Sodium: 745 mg, Calcium: 305 mg


Bill and Heather, Betty made this dish for us for dinner the other
night and it was really good. We ate it for two nights. The second
night we reheated it in the microwave so it wouldn't dry out. I will
make it again. She used a glass pan 9 x 11 . she said 9x13 was to big.
MOM




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