7 ounces uncooked spaghetti
1/3 cup grated Parmesan cheese
2 egg whites, lightly beaten
1 tablespoon margarine
1 (8-ounce) container nonfat cottage cheese
1 pound low-fat ground pork sausage
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 (14 1/2-ounce) can no-salt-added stewed tomatoes
1 (6-ounce) can no-salt-added tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese
Cook spaghetti according to package directions, omitting salt; drain. Toss spaghetti with Parmesan cheese, egg whites, and margarine. Place in a lightly greased 8-inch square baking dish. Spread cottage cheese over spaghetti mixture.
Cook sausage and next 3 ingredients in a large nonstick skillet over medium heat, stirring until sausage crumbles and is no longer pink. Drain and pat with paper towels. Wipe drippings from skillet with a paper towel. Return sausage mixture to skillet; stir in stewed tomatoes and next 3 ingredients. Cook over medium heat until thoroughly heated. Spoon over cottage cheese.
Bake at 350 for 25 minutes. Sprinkle with mozzarella cheese.
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