White Spaghetti-Pizza Bake

8 servings | Prep Time: 20 Minutes | Start to Finish: 50 Minutes

• 1 lb uncooked spaghetti
• ⅔ cup milk
• 2 eggs
• 2 cloves garlic, finely chopped
• 3 cups shredded mozzarella cheese (12 oz)
• ½ cup shredded Parmesan cheese
• 1 jar (15 oz) Alfredo pasta sauce
• 2 cups diced cooked chicken
• 6 slices bacon, chopped, cooked
• 1 tablespoon chopped fresh parsley

1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.

2 In 5-quart Dutch oven or stockpot, cook and drain spaghetti as directed on package. Rinse spaghetti; return to Dutch oven.

3 In small bowl, beat milk and eggs with fork or whisk. Stir in garlic.

4 Add egg mixture, 1 cup of the mozzarella cheese and the Parmesan cheese to spaghetti; stir until well blended. Pour spaghetti mixture evenly into pan. Cover with nonstick foil.

5 Bake 15 minutes. Reduce oven temperature to 350°F. Remove foil. Evenly spread Alfredo sauce over spaghetti crust. Top with chicken, remaining 2 cups of the mozzarella cheese and bacon. Bake 10 to 15 minutes longer or until cheese is melted. Sprinkle with parsley.

1 Serving: Calories 750; Total Fat 37g (Saturated Fat 20g, Trans Fat 1g); Cholesterol 180mg; Sodium 860mg; Total Carbohydrate 59g (Dietary Fiber 3g); Protein 43g Exchanges: 3½ Starch, ½ Other Carbohydrate, 3 Very Lean Meat, 1½ High-Fat Meat, 4½ Fat Carbohydrate Choices: 4

Use It Up Have fun with toppings! Try ripe olives, bell peppers, mushrooms or your favorite pizza toppings.

Make a Meal Serve with a fresh garden salad.