SPAGHETTI TORTE

SPAGHETTI TORTE

1 lb. uncooked spaghetti
½ cup grated Parmesan cheese
½ cup ricotta cheese
1 T. Italian seasoning
4 egg whites
¼ cup fresh chopped basil
2 tomatoes, chopped
4 slices provolone cheese, cut into fourths

Heat oven to 350^. Spray a 9-x-13-inchspringform pan with cooking spray.

Cook spaghetti according to package directions. Rinse with cold water, and drain.
While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.

Press half the spaghetti mixture into the bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the Provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place the remaining provolone cheese over the top.

Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

Yield: 6 servings.