When this dish is prepared, no one even notices the cheeses are lower-fat versions. That is the greatest—when no one knows the difference, and can still enjoy it immensely!

INGREDIENTS | SERVES 4

1/2 pound whole wheat spaghetti

2 tablespoons olive oil

2 eggs, beaten

1 cup Parmesan cheese, grated

Nonstick cooking spray

1 cup low-fat ricotta cheese

1 cup marinara sauce, jarred

1/2 to 1 cup part-skim mozzarella cheese, shredded

• 1. Preheat oven to 350°F.

• 2. Cook spaghetti as per directions on the box.

• 3. Place cooked spaghetti in a large bowl and toss with the olive oil.

• 4. In a small bowl, combine eggs and 1/2 cup Parmesan cheese.

• 5. Add to pasta and mix.

• 6. Spray nonstick cooking spray into a pie pan.

• 7. Pour spaghetti into the pie pan, creating a “pie crust.”

• 8. Spread the ricotta cheese inside the “crust.”

• 9. Pour marinara sauce on top.

• 10. Bake for 25 minutes.

• 11. Add mozzarella and remainder of Parmesan cheese.

• 12. Continue to bake for an additional 5 to 10 minutes, until cheese is melted.