- 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
- 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
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.