Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 256.9
- Total Fat: 7.0 g
- Cholesterol: 14.9 mg
- Sodium: 510.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.8 g
- Protein: 23.2 g
View full nutritional breakdown of Italian Vegie Bake calories by ingredient
Italian Vegie Bake
Submitted by: LISS327Number of Servings: 4
Ingredients
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3 cups zucchini, chopped 1.2 inch dice
2 cups mushroom, sliced
1/2 cups Roasted Red Peppers
1/2 cups onion, diced
3 teaspoons minced garlic
1/2 package frozen artichoke hearts
1 package frozen spinach, water drained
3 Roma tomatoes, diced
1/2 cup carrot, small diced
1/2 container ricotta cheese
1/2 cup parmesan cheese
3/4 cup egg whites
3.4 cups marinara sauce
2 Tbl Mixed herb seasoning
1/2 Block Extra Firm Tofu, diced into 1/2 cubes.
Directions
Pre heat over to 400
In a large bowl mix seasoning, cheeses and egg whites
Mix marinara sauce into cheese mixture
Stir in veggies and tofu
Transfer to a 9x13 baking dish.
Bake for 45 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user LISS327.
In a large bowl mix seasoning, cheeses and egg whites
Mix marinara sauce into cheese mixture
Stir in veggies and tofu
Transfer to a 9x13 baking dish.
Bake for 45 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user LISS327.
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Member Ratings For This Recipe
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1 of 1 people found this review helpfulOkay, I was wondering exactly what .5 cups is for the onions and red peppers? I am dying to make this for Lent especially on Fish Fridays. Thanks! - 2/27/09
Reply from LISS327 (2/27/09)
The same as 1/2 cup. They are in for flavor, feel free to skip if you don't like the items. I used 1/2 of a hot pepper last night to add a little heat to the dish.
Was this review helpful?
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Very Good
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Making this tonight. Can't wait. The marinara sauce is it 3/4 cups (typo?) or actually 3.4 cups? (Seems like an odd measurement.) Thanks for the recipe! - 3/4/09
Reply from LISS327 (3/4/09)
I cannot type to save my life!!! it's 3/4. Never second guess yourself!! :)
Enjoy!
Was this review helpful? -
Incredible!
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I am planning to make this make this recipe tomorrow. I have the ingredients but I'm not sure how much ricotta cheese to use. 1/2 container? What size? Sounds delicious!! Thanks. - 2/27/09
Reply from LISS327 (2/27/09)
I think i used a 12 oz container. It ended up being about a cup, but the more the better!!! I love cheese.
Was this review helpful? -
Another goodie saved for lent - now the tofu sub? - 2/27/09
Reply from LISS327 (2/27/09)
Wow, I feel so loved. Sorry about the tofu. I chopped it and added with the veggies.
Was this review helpful? -
Where does the tofu come in? Is it additional or in place of something else in the recipe? - 2/27/09
Reply from LISS327 (2/27/09)
I fixed it. I'm sorry. I added with the veggies for some added protein.
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LISS327,
Did you substitute tofu for the ricotta cheese?? i was just wondering because in the directions you said to mix in the tofu but tofu was not on the ingrediants listing. I am a vegan so that would help. Thanks. It looks delicious. - 2/27/09
Reply from LISS327 (2/27/09)
I'm sorry, I was really sick when I tired to write this, please let me know what other errors I made, I'm sure there are more :)
I used extra firm tofu, dicd it and mixed it in with the veggies. I did this because I felt compelled to add some protein. Thanks again!!!
Was this review helpful? -
Incredible!
