Ingredients
8 oz. No Yolks® Extra Broad Noodles
2 tbsp. extra-virgin olive oil
1 green bell pepper, chopped, some reserved for topping
1/2 pt. (4-oz.) sliced cremini mushrooms, some reserved for topping
2 cloves garlic, thinly sliced
1/3 c. pepperoni, some reserved for topping
1 c. marinara (or pizza sauce)
kosher salt
Freshly ground black pepper
1/4 tsp. crushed red pepper
2 c. shredded mozzarella, divided
1/2 c. parmesan, grated
6 large egg whites, beaten (or 3 large eggs)
Preparation
Step 1Cook No Yolks Extra Broad Noodles according to package directions. Drain and return to pot.Step 2Preheat oven to 375 degrees F and grease a 9” pie dish. In a large skillet over medium heat, heat olive oil. Cook peppers and mushrooms until slightly softened, 6-8 minutes. Add garlic and cook until fragrant, 2 minutes more. Step 3Turn off heat and stir in pepperoni and marinara. Season with salt, pepper, and crushed red pepper.Step 4To pot of drained, cooked noodles, add marinara mixture, 1 cup mozzarella, and all of the Parmesan. Toss to coat. Transfer to prepared pie dish. Step 5Pour over beaten egg whites and gently toss to incorporate. Sprinkle top with remaining mozzarella and garnish with extra pepperoni, mushrooms, and peppers. Step 6Bake until set, 30 minutes. If desired, broil the top until golden, 2-3 minutes more. Let cool 15 minutes, then slice and serve.
