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Tuscan-Style Torta

Yield 6 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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