Fettucini Pie Recipe

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Servings: 1

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Directions

  1. And for all the great ideas I get - I'll share a recipe which we made this week. It's from Weight Watchers, Healthy Cooking (I think which's the name.
  2. I do not have the cookbook with me so this is from memory).
  3. Saute/fry onion and garlic in extra virgin olive oil. Combine with cooked fettucini in large bowl. Combine ricotta, parmesan, egg and herbs. Mix well, add in to fettucini mix. Spray 8" springform pan with Pam. Add in half fettucini mix. Top with half the zuchinni slices, then half the tomato slices. Add in another layer of fettucini, zuchinni, and tomatoes. Top with mozarella. Cover with foil and place on baking sheet. Bake at 375 for 35 min. Remove foil and bake another 5 min. Remove from oven and let stand 5-10 min before serving. Remove springform - looks very impressive.
  4. You can obviously use more or possibly less cheese and vegetables in this recipe.
  5. The next time I make it I plan on adding 1/2 lb. of slices mushrooms to the fettucini mix. Add in a fresh green salad and there you have one of those meatless dinners which the experts tell us we should have at least twice a week (we have them more often). This also reheats well - we had it for lunch the next day and it was great. Oh, it makes six servings but since there are two of us we made it four without adding too many more calories or possibly fat.

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