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Add a photoServings: 12
Ingredients
- 2 c. lowfat milk
- 3 Large eggs, beaten
- 1 c. sauteed vegetables in butter (onions, celery and green peppers)
- 1 (16 ounce.) jar spaghetti sauce
- 1 can Campbell's tomato soup
- 1 c. Mozzarella cheese
- 1 1/2 c. sliced pepperoni
- 1 pound thin spaghetti
Directions
- Combine lowfat milk, Large eggs and sauteed vegetables. Shred cheese. Cook spaghetti till tender, drain well.
- Place spaghetti in a 13 x 9 baking dish. Mix sauce and soup together and pour one half over spaghetti. Sprinkle 1/2 cheese. Place pepperoni, then sauce, then cheese. Bake at 350 degrees for 15 min. Let stand for 15 min before cutting into squares. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 165 | 40% |
| Total Fat 18.34g | 23% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.48g | |
| Cholesterol 91mg | 30% |
| Sodium 880mg | 37% |
| Potassium 473mg | 14% |
| Total Carbs 41.97g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.68g | 6% |
| Protein 18.74g | 30% |
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