GOLDEN HARVEST SPAGHETTI SQUARES

GOLDEN HARVEST SPAGHETTI SQUARES

8 ounces spaghetti or thin spaghetti, uncooked
1 egg
OR
Egg substitute equivalent
1/2 cup skim milk
1/2 teaspoon garlic salt
2 cups shredded part-skim Mozzarella cheese (8 oz. ), divided
1 27 1/2-ounce jar Ragú Light Pasta Sauce ? Garden Harvest

  1. Heat oven to 425 degrees F. Break pasta into 2-inch pieces. Cook according to package directions; drain. Cool.

  2. In large bowl, beat egg; add milk, garlic salt and 1 cup Mozzarella cheese. Stir in cooked pasta; mix well.

  3. Spread mixture evenly into 15 1/2 × 10 1/2 × 1 1/2-inch jelly-roll pan with sides. Bake 15 minutes.

  4. Remove from oven; reduce oven temperature to 350 degrees F. Spread pasta sauce evenly over pasta; sprinkle with remaining cheese.

  5. Return to oven; bake 30 minutes longer. Let stand 5 minutes before cutting.

10 servings (each piece about 3 × 5 inches)