Tuscan-Style Torta

Oxmoor House
6 servings.


+ Add To Shopping List
3/4 pound ground round
1 cup chopped onion
2 cloves garlic, minced
3/4 cup fat-free no-salt-added spaghetti sauce
1 cup part-skim ricotta cheese
3 tablespoons chopped fresh basil
1 egg white, lightly beaten
8 sheets frozen phyllo pastry, thawed
Vegetable cooking spray
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1 (7-ounce) jar roasted red peppers in water, drained and thinly sliced


Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary.

Stir in spaghetti sauce. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat; set aside. Combine ricotta cheese, basil, and egg white, stirring well.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Coat phyllo with cooking spray. Fold in half crosswise, bringing short ends together; coat with cooking spray. Place folded phyllo in a 9-inch pieplate coated with cooking spray, allowing one end to extend over edge of pieplate. Repeat with remaining phyllo, fanning each folded sheet to the right to form a circle around the pieplate.

Sprinkle 2 tablespoons Parmesan cheese over phyllo in bottom of pieplate; spoon meat mixture over Parmesan cheese. Spoon ricotta cheese mixture over meat mixture; top with red pepper and remaining Parmesan cheese. Bring phyllo ends up and over filling, gently twisting ends together; coat with cooking spray. Bake at 375° for 30 minutes. Let stand 5 minutes before serving.

Created date

August 2009

Nutritional Information

Calories 265
Caloriesfromfat 32 %
Fat 9.3 g
Satfat 4.2 g
Monofat 3 g
Polyfat 1.1 g
Protein 22.4 g
Carbohydrate 21.2 g
Fiber 0.0 g
Cholesterol 50 mg
Iron 0.0 mg
Sodium 333 mg
Calcium 0.0 mg