SEAFOOD ROTINI CHEESE BAKE

8 oz. tri-colored pasta
1 (10 oz.) pkg. Crab Delights-flakes or chunk style (or you could use real crab meat)
1 cup fat free cottage cheese
1/4 cup fat free parmesan cheese
2 egg whites, beaten
1 Tbsp. chopped parsley
1 tsp. Italian seasoning
1/2 to 1 tsp. dried basil
1/4 tsp. onion powder
1 (15 oz. can tomato sauce
1/2 to 1 cup grated fat free mozzarella cheese (optional)

Preheat oven to 375 degrees F.

Cook and drain pasta; set aside.

Mix together the crab, cottage cheese, parmesan, egg whites, parsley, Italian seasoning, bask, and onion powder; set aside.

Spread 1/4 cup tomato sauce in bottom of 1 1/2 quart casserole. Top with the cooked pasta.

Spread the crab mixture over the pasta. Pour the remaining tomato sauce over the top.

Bake at 375 degrees F for 30 minutes.

If desired, top with fat free mozzarella and parmesan if desired and place back in oven until the cheese melts.

Servings: 4-6
Recipe adapted from Louis Kemp
Source: Sydney Weikert