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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 5.2 g
  • Cholesterol: 13.9 mg
  • Sodium: 316.1 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 13.1 g

View full nutritional breakdown of Baked Spaghetti Carbonara calories by ingredient
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Baked Spaghetti Carbonara

Submitted by: KAKIMEAL4

Introduction

I got this recipe from my Weight Watcher leader. We had this tonight and it was delicious. I got this recipe from my Weight Watcher leader. We had this tonight and it was delicious.
Number of Servings: 6

Ingredients

    1/2 lb. whole wheat spaghetti
    4 slices turkey bacon, diced
    2 medium leeks, white part only, chopped
    1/2 small onion, chopped
    1/2 red bell pepper, chopped
    3 garlic cloves, minced
    1 tsp Italian seasoning
    1/2 tsp. salt
    1/4 tsp pepper
    1 pinch of red pepper flakes, optional
    1 cup fat free egg substitute
    1 1/4 cups 1% milk
    1/4 cup parmesan cheese, shredded

Directions

Preheat oven to 375 degrees. Spray a 9" deep dish pie plate with non-stick cooking spray. Set aside. Boil spaghetti according to package directions until al dente. Meanwhile, cook bacon in nonstick skillet over medium high heat until browned, about 3 minutes. Add leeks, onion, red bell pepper, minced garlic, salt, pepper , red pepper flakes, and italian seasoning. Cook until vegetables are softened, 2-5 minutes. Drain spaghetti and add to skillet. Toss to combine vegetables with spaghetti. Put this mixture in pie plate. Combine milk and egg substitute. Pour over spaghetti. Sprikle with cheese. Place on a baking sheet and bake until center is set and golden brown. Let stand 5 minutes. Cut into 6 wedges. This recipe is 4 points per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user KAKIMEAL4.






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Member Ratings For This Recipe

  • If this is half as good as the authentic Italian place near me, i will be all over it!! Can't wait to try it!! - 12/29/08

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