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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 319.7
  Total Fat 10.0 g
      Saturated Fat 4.3 g
      Polyunsaturated Fat 1.2 g
      Monounsaturated Fat 2.2 g
  Cholesterol 46.2 mg
  Sodium 644.0 mg
  Potassium 332.3 mg
  Total Carbohydrate 31.9 g
      Dietary Fiber 5.7 g
      Sugars 9.5 g
  Protein 23.0 g
  Vitamin A 56.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 6.9 %
  Vitamin C 15.3 %
  Vitamin D 0.0 %
  Vitamin E 4.7 %
  Calcium 9.1 %
  Copper 6.5 %
  Folate 28.7 %
  Iron 21.5 %
  Magnesium 8.0 %
  Manganese 19.5 %
  Niacin 12.0 %
  Pantothenic Acid     0.6 %
  Phosphorus     3.7 %
  Riboflavin 12.8 %
  Selenium 2.6 %
  Thiamin 20.0 %
  Zinc 2.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Southwest Pasta Bake

View the full Southwest Pasta Bake Recipe & Instructions
Submitted by: WIIGIRL70

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Southwest Pasta Bake

105 calories of Barilla Plus Penne, (1 oz)

90 calories of Smart Balance Cream Cheese, (2 tbsp)

70 calories of Laura's Leen Beef 4% fat, (2 oz)

18 calories of Tomato Paste, (0.13 can (6 oz))

9 calories of Pace Medium Chunky Salsa, (1.78 tbsp)

8 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.06 cup)

8 calories of Spinach, frozen, (0.13 package (10 oz) yields)

7 calories of Hunt's Tomato Sauce, no salt added, (0.11 cup)

3 calories of Chili powder, (0.13 tbsp)

2 calories of Oregano, ground, (0.13 tbsp)

1 calories of Garlic, (0.25 tsp)

1 calories of Cumin seed, (0.13 tsp)


Nutrition & Calorie Comments  

I made this for my family last evening. Prepared it the night before. I used 16 oz of pasta and it was a little dry. If I use that much again, I'll add another can of sauce, which will change the nutritional information. I will make again. Submitted by:
CAMERATS

(1/22/09)
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