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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.2
  • Total Fat: 7.1 g
  • Cholesterol: 13.0 mg
  • Sodium: 733.9 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 19.5 g

View full nutritional breakdown of Pasta Casserole calories by ingredient
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Pasta Casserole

Submitted by: BUSTIE1

Introduction

Vegetarian dish suitable for non-vegetarians Vegetarian dish suitable for non-vegetarians
Number of Servings: 6

Ingredients

    1 tbls oil
    1 med onion, chopped
    1 cup mushrooms, sliced
    1 cup TVP (mixed with 3 cups of water -after draining keep 1 cup for latter)
    425g can chopped tomatoes
    50g packet of Spaghetti Bolognaise recipe mix (If you are gluten intolerant use a jar of spaghetti sauce instead and omit the cup of water below and simmer a bit longer until liquid has evaporated by half.)
    1 cup of water (use above water)
    200g small cooked shell pasta (100g dry) (If you are gluten intolerant use rice pasta instead)
    4 tbls plain flour or gluten free flour is fine
    2 cups light soy milk or light normal milk
    1/2 cup grated low fat cheese or soy cheese
    1/2 tsp salt

Directions

1. Heat oil in frypan. Add onion and cook until golden. Add mushrooms, then remaining ingredients, except the pasta, and simmer for 5 min. Stir in the pasta.

2. To make the sauce: Place flour in a medium saucepan and gradually add the soy milk, stirring until smooth. Bring to the boil over medium heat until the sauce thickens.

3. Stir in half the cheese and the salt.

4. Place the pasta mixture in a casserole dish, pour over the sauce and sprinkle with the remaining cheese.

5. Bake in a moderate oven for 10 min. then place under the grill until lightly browned on top.

Serve with a lovely garden salad (not included in nutritional count) - Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user BUSTIE1.






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