8 ounces spaghetti, uncooked
1 egg
1/2 cup skim milk
1/2 teaspoon garlic salt
2 cups part skim mozzarella, shredded
1 (27.5-ounce) jar reduced fat tomato pasta sauce

Heat oven to 425 degrees. Break pasta into 2-inch pieces and cook according to directions. Drain and cool. In a large bowl, beat egg, milk and garlic salt. Add 1-cup cheese. Stir in cooked pasta and mix well. Spread pasta mixture evenly into a large baking sheet with edges (15-1/2 x 10-1/2 x 1-1/2 inch). Bake 15 minutes. Remove from oven and reduce heat to 350 degrees. Spread tomato sauce evenly over pasta and sprinkle with the remaining cheese. Bake another 30 minutes. Allow to cool for 5 minutes and then cut into 10 squares about 3 x 5 inches.

Makes 10 Servings
Serving Size: 1 piece