Ingredients
8ozNO YOLKS® Extra Broad Noodles
2tbspextra virgin olive oil
1green bell pepper,chopped some reserved for topping
1cupcremini mushrooms,sliced some reserved for topping
2garlic cloves,thinly sliced
⅓cuppepperoni,some reserved for topping
1cupmarinara,or pizza sauce
kosher salt
freshly ground black pepper
¼tspred pepper,crushed
2cupsmozzarella,shredded, divided
½cupparmesan,grated
6large egg whites,(3 large) beaten
Preparation
Cook No Yolks Extra Broad Noodles according to package directions. Drain and return to pot.
Preheat oven to 375 degrees F and grease a 9-inch pie dish. In a large skillet over medium heat, heat olive oil. Cook peppers and mushrooms until slightly softened for 6 to 8 minutes. Add garlic and cook until fragrant for 2 minutes more.
Turn off heat and stir in pepperoni and marinara. Season with salt, pepper, and crushed red pepper.
To pot of drained, cooked noodles, add marinara mixture, 1 cup mozzarella, and all of the Parmesan. Toss to coat. Transfer to prepared pie dish.
Pour over beaten egg whites and gently toss to incorporate. Sprinkle top with remaining mozzarella and garnish with extra pepperoni, mushrooms, and peppers.
Bake until set for 30 minutes. If desired, broil the top until golden for 2 to 3 minutes more. Let cool for 15 minutes, then slice and serve.
