8 oz No Yolks® Extra Broad Noodles
2 Tbsps extra virgin olive oil
1 each green bell pepper, chopped
4 oz crimini mushrooms, sliced
2 each garlic cloves, sliced thin
1/3 cup sliced pepperoni
1 cup marinara sauce
  coarse salt
  freshly ground black pepper
1/4 tsp crushed red pepper flakes
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
6 each egg whites, beaten

Cooking Directions:

1.  Prepare noodles according to package directions. Drain and return to pot.

2.  Preheat oven to 375ºF and grease a 9” pie dish. In a large skillet over medium heat, heat olive oil. Sauté peppers and mushrooms until slightly softened, 6 to 8 minutes. Add garlic and cook until fragrant, 2 minutes more.

3.  Turn off heat and stir in pepperoni and marinara. Season with salt, pepper, and crushed red pepper.

4.  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.

5.  Pour over beaten egg whites and gently toss to incorporate. Sprinkle top with remaining mozzarella and garnish with extra pepperoni, mushrooms, and peppers, if desired

6.  Bake until set, 30 minutes. If desired, broil the top until golden, 2 to 3 minutes more. Let cool 15 minutes, then slice and serve.