Vegetarian Spaghetti Pizza
8 ounces Spaghetti – uncooked
1/2 cup skim milk
3 cups shredded part-skim Mozzarella cheese – divided
8 ounces fresh spinach, cooked and chopped
1 10-ounce package frozen spinach – defrosted and drained well
1/2 teaspoon garlic powder
1 32-ounce jar spaghetti sauce – uncooked
2 cups cooked broccoli florets
1 medium zucchini – sliced thin
Break spaghetti into 2-inch pieces and cook according to package directions; drain. In a large bowl, beat eggs. Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder. Stir in spaghetti pieces. Lightly oil a 10 1/2 Ã— 15 1/2 Ã— 1 1/2-inch baking pan. Spread spaghetti mixture into pan, building up sides slightly. Bake at 425ÂºF for 15 minutes. Remove from oven.
Spread spaghetti sauce over spaghetti “crust.” Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese. Bake at 350ÂºF for 35 minutes. Let stand 5 minutes before cutting.
Serves 8 to 10