4 oz. Barilla Veggie Spaghetti, broken in thirds, cooked and drained
8 oz. cream cheese, 1/3 less fat
3/4 c. liquid egg whites
1/2 c. light sour cream
1/4 c. chopped fresh basil
1 tsp. garlic powder
10 oz. chopped cooked turkey (I used Oscar Mayer Carving Board)
10 oz. pkg frozen chopped spinach, thawed and drained
1 c. shredded Marble Jack cheese
1 chopped roasted red sweet pepper, from bottle
Preheat the oven to 350 degrees. Spray a 9 inch springform pan with non stick cooking spray. Beat the cream cheese with an electric mixer until smooth. Add in the egg whites and sour cream and mix until combined. Stir in the basil, garlic powder, turkey, spinach, shredded cheese and roasted pepper.
Add in the pasta, stir and pour into the prepared dish. Spread out in an even layer. Bake uncovered for 50-55 minutes. Let sit for 10 minutes before slicing and serving.
(Makes 8 servings, 8 Weight Watchers Smart Points per serving)