Ingredients:
1/4 cup unseasoned dry bread crumbs, divided
1 cup frozen cholesterol-free egg product, defrosted; or 4 eggs, beaten
1 cup chopped red pepper
1 small onion
1/2 cup low-fat or nonfat ricotta cheese
1/4 cup shredded fresh Parmesan cheese
1 tablespoon olive oil
2 teaspoons Italian seasoning
2 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon white pepper
Heat oven to 375?F. Prepare pasta as directed on package. Drain. Set aside. Spray 9-inch round baking dish with nonstick vegetable cooking spray. Sprinkle inside of dish with 2 tablespoons bread crumbs, tilting dish to coat sides. Repeat with nonstick vegetable cooking spray and remaining 2 tablespoon bread crumbs. Set crust aside. Combine remaining ingredients, except pasta, in large mixing bowl. Add pasta to pepper mixture. Stir to continue.
Slide pasta mixture evenly into prepared dish. Spray piece of foil with nonstick vegetable cooking spray. Cover dish with foiled Bake for 45 to 50 minutes, or until crust if deep golden brown. Remove foil bake for an additional 10 to 15 minutes, or until knife inserted in center comes out clean. Loosen sides of Fettuccini with spatula or knife. Invert dish onto serving plate. Let stand for 10 minutes.
Gently remove dish. Serve Fettuccini in wedges. Serve with not, low-fat pasta sauce, if desired.
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