Ingredients:

1 penne pasta

1 tlb. low fat spread

1 clove garlic minced

ground pepper to taste

1/4 cup diced bacon

1/4 cup fresh chopped Italian parsley

1 cup browned lean turkey breakfast sausage

2 cup fresh baby spinach leaves

1 cup mozzarella balls cut into cubes (or use low fat shredded mozzarella)

1 cup no fat ricotta cheese

2 tlb. garlic salt

2 tlb. onion powder

1/4 cup grated parmesan reggiano

1 cup egg beaters (whites of eggs)

Directions:

1. Coat 8 inch spring form pan well with Pam spray. Cook pasta until al dente. Drain pasta, reserving 2 cups of pasta water. Place pasta in a very large bowl. Toss pasta with 1/2 cup of water then add garlic salt, onion powder and pepper and oleo.

2. In a large skillet fry turkey breakfast sausage until almost done, add garlic and chopped Canadian Bacon. Coarsely chop the baby spinach leaves and add to meat mixture. Cook 1-3 minutes or until leaves wilt. Toss in with pasta mixture. Add cheese, egg beaters, parsley and ricotta to the pasta, carefully incorporating everything together.

3. Place macaroni mixture into the spring form pan. Bake in 350 degree oven for 60 minutes or until top is lightly browned and firm to the touch. Let cool for 5-7 minutes before you loosen the sides of the spring form pan. Carefully remove the bottom and set on serving plate. This pie can be served warm or at room temp.

4. You can add some hot pepper flakes to zest the flavor up a bit. No worries if you family does not care for spinach, they will not really be able to taste it from the parsley. If the mixture appears to dry you can add a bit more of the pasta water.

Bon Appetit!