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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.2
  • Total Fat: 8.4 g
  • Cholesterol: 23.8 mg
  • Sodium: 431.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 13.6 g

View full nutritional breakdown of Pasta Bake Unstuffed calories by ingredient
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Pasta Bake Unstuffed

Submitted by: LIZZIEMAGGIEP

Introduction

I adapted this from a stuffed shells recipe, based on what ingredients I had in the house. I adapted this from a stuffed shells recipe, based on what ingredients I had in the house.
Number of Servings: 4

Ingredients

    Ricotta Cheese, part skim milk, 4 oz
    *Whole Wheat Penne (dry), 3.25 oz
    Onions, raw, .5 medium (2-1/2" dia)
    Garlic, 1 tsp
    Zucchini, 1 cup, sliced
    *Del Monte Petite Cut Diced Tomatoes, .75 cup
    *Sauce, Prego Marinara Sauce, 0.5 cup
    Mozzarella Cheese, part skim milk, 3 oz
    Parmesan Cheese, shredded, 3 tbsp

Directions

Saute onion and garlic in cooking spray 5-7 minutes. Add tomatoes, tomato sauce, bring to boil, lower heat, simmer for 15 minutes. Cook pasta. Mix zucchini, ricotta, and about 2/3 of parmesan and mozzarella. Place half of sauce in bottom of casserole dish. Top with pasta and spoon cheese mixture on top of that. Finish by covering with remaining sauce, then remaining cheese. Bake at 375 degrees for 35 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZZIEMAGGIEP.






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