Ingredients
- 4 (14-ounce) cans artichoke hearts (6- to 8-count), drained
- 8 large egg whites
- 4 large eggs
- 2/3 cup grated Parmesan cheese
- 1/2 cup dry breadcrumbs
- 4 teaspoons dried Italian seasoning
- 1 teaspoon pepper
- Cooking spray
- 1 cup all-purpose flour
- 8 cups hot cooked angel hair (about 16 ounces uncooked pasta)
- 4 cups bottled marinara sauce
- 1/2 cup chopped fresh flat-leaf parsley
Description
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