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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.8
  • Total Fat: 5.8 g
  • Cholesterol: 7.5 mg
  • Sodium: 483.2 mg
  • Total Carbs: 66.7 g
  • Dietary Fiber: 12.4 g
  • Protein: 22.4 g

View full nutritional breakdown of Vegetable Rotini Bake calories by ingredient
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Vegetable Rotini Bake

Submitted by: DIXIETANGO

Introduction

My veggie version of baked pasta.

This could easily be made into a hearty soup by increasing the stock to 2 cups and the spaghetti sauce to 1 cup.
My veggie version of baked pasta.

This could easily be made into a hearty soup by increasing the stock to 2 cups and the spaghetti sauce to 1 cup.

Number of Servings: 4

Ingredients

    8 ounces Rotini pasta, whole-wheat or multigrain
    1 tsp extra virgin olive oil
    1/2 cup onion, diced
    1 clove garlic, grated or pressed
    1/2 cup yellow sweet pepper, sliced
    1/2 cup carrots, grated
    1 zucchini, chopped
    1 medium tomato, chopped
    1 can Northern or Canellini beans, drained and rinsed
    1/4 cup vegetable stock
    1/4 cup prepared spaghetti sauce
    1/2 cup shredded part-skim Mozzarella cheese

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Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. Drain, set aside.

In skillet heat oil over medium heat. Add onion and sauté until softened. Add garlic and continue to sauté for about 1 minute, be careful not to burn the garlic. Add remaining vegetables and beans and sauté for about 5 minutes.

Stir in vegetable stock, spaghetti sauce and pasta. Pour mixture into 1.5 quart baking dish, sprinkle with cheese. Bake, covered, for 20 minutes or until cheese is melted.

Number of Servings: 4

Recipe submitted by SparkPeople user DIXIETANGO.






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