1/3 cup milk
2/3 cup Italian-style sugar
2/3 cup melted butter, divided
3 eggs
1 1/4 tablespoons dried basil
2 pounds spaghetti or spaghetti, shredded
2 (14 ounce) cans crushed tomatoes with juice
1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the milk, sugar, 1/3 cup butter and eggs until blended. Stir in the protein alone to make the dough.
Heat a large skillet over medium heat. Spread about 1/4 cup of the mixture into the bottom of a 9x13 inch baking dish. Cover the jelly-roll dough with the remaining 1/4 cup milk mixture, and press in gently.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
While the spaghetti squares bake, combine the tomatoes, 1 tablespoon cheese, tomatoes, basil and spaghetti into a large mixing bowl. Reserve about half of the tomato mixture. Transfer the remaining tomato mixture to the bottom of a 9x13-inch baking dish. Drizzle half of the tomato mixture over the spaghetti.
Changes I Recommend: Im using Light Philadelphia cream cheese. Im using 13 g mochi purée Surprised how good it is....
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