Pasta al Forno

Pasta al Forno

Yield: 2


  • 3.5 oz uncooked whole wheat spaghetti
  • 2 Tbsp fat-free yogurt
  • 1 egg
  • 4 Tbsp grated Parmesan
  • 14.5 oz canned diced tomatoes
  • 2 Tbsp ketchup
  • 2 slices ham (2 oz)
  • nutmeg
  • salt and pepper
  • 1/3 lbs iceberg lettuce
  • 1 tsp walnut oil
  • balsamic vinegar

One portion contains

  • 450 calories


Boil pasta in lightly salted water. Mix yogurt with egg, 2/3 of the Parmesan and spices. Add drained pasta to the mix and stir. Fill into a greased casserole dish. Drain tomatoes (keep the juice), spread them over the pasta and sprinkle with remaining Parmesan. Bake at 355°F for approx. 35 minutes. Bring tomato juice and ketchup to a boil and season with nutmeg, salt and pepper. Add diced ham and pour over the baked pasta. Wash lettuce and mix water, oil, vinegar, salt and pepper together for the dressing.

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