SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 364.4
  • Total Fat: 6.1 g
  • Cholesterol: 7.5 mg
  • Sodium: 901.4 mg
  • Total Carbs: 70.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 12.6 g

View full nutritional breakdown of Empty the cubbord pasta bake calories by ingredient
Report Inappropriate Recipe

Empty the cubbord pasta bake

Submitted by: ANGELA3511

Introduction

Add lots of veggies to whole wheat pasta and 2% cheese for a yummy pasta dish that uses whatever is in your cubbords. Add lots of veggies to whole wheat pasta and 2% cheese for a yummy pasta dish that uses whatever is in your cubbords.
Number of Servings: 8

Ingredients

    1 box (14.5 oz) Ronzoni smart taste penne rigata
    1 package pictsweet stir-fry three pepper fajita veggies
    1 can Green Giant whole kernel corn
    1 can Del Monte green pepper & mushroom spaghetti sauce
    1 can asparagus cuts
    1 tbsp vegetable oil
    3/4 cup 2% milk shredded cheddar cheese

Directions

1. Bring 5 quarts of water to a boil; add entire box of pasta and boil until tender, about 13 minutes.
2. Drain pasta and leave in collander.
3. In the pasta pot, add one tablespoon of vegetable oil and add pepper stir-fry mix; stir to coat vegetables. If needed, add water a tablespoon at a time to prevent the vegetables from scorching. Cook 5 minutes.
4. Add the well drained cans of asparagus cuts and whole kernel corn. Stir to combine. Cook approximately 3 minutes or until the stir fry vegetables are tender.
5. Return the drained pasta to the pot.
6. Add the entire can of pasta sauce and stir to combine. Reduce heat to low.
7. Sprinkle 3/4 of cheese and cover for 2-3 minutes until cheese melts.

Makes 8 servings.

Note: These are just the ingredients in my freezer and pantry. Feel free to substitute whatever you have on hand. You should have a pretty equal mix of vegetables and pasta. Use lower fat cheese and reduced sodium canned/ frozen vegetables if fresh isn't available.

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELA3511.





TAGS:  Fish | Dinner | Fish Dinner |

Great Stories from around the Web


Rate This Recipe