- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 234.5 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 8.0 g
- Protein: 24.6 g
Baked Pasta with veggies and turkeySubmitted by: ISMEME
IntroductionA homemade baked pasta dish that is lactose free, relatively low in sodium, and also full of veggies and protein. A homemade baked pasta dish that is lactose free, relatively low in sodium, and also full of veggies and protein.
Barilla Piccolini Mini Rotini (rich in fiber - white, dry), 6 oz
Mushrooms, fresh, 100 grams
Onions, raw, 70 grams
Green Peppers (bell peppers), 53 grams
Broccoli, fresh, 176 grams
Red Ripe Tomatoes, 100 grams
Turkey Breast, Raw, 8 oz
Galaxy Veggie Shreds, mozzarella flavor, 36 grams
prego heart smart mushroom, 0.75 cup
When cooking the veggies and turkey, I sauteed them with just a little bit of cooking spray in a pan.
2) cook diced turkey breast
3) dice veggies and lightly cook
4) mix pasta, veggies, turkey breast, and sauce together and put in 9x9 (or 8x8) pan.
5) top with soy cheese
6) bake at 350 F for appx 10 min, or until cheese is melted
Serving Size: makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user ISMEME.