Vegetable Rotini Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces Rotini pasta, whole-wheat or multigrain1 tsp extra virgin olive oil1/2 cup onion, diced1 clove garlic, grated or pressed1/2 cup yellow sweet pepper, sliced1/2 cup carrots, grated1 zucchini, chopped1 medium tomato, chopped1 can Northern or Canellini beans, drained and rinsed1/4 cup vegetable stock1/4 cup prepared spaghetti sauce1/2 cup shredded part-skim Mozzarella cheese
Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain, set aside.
In skillet heat oil over medium heat. Add onion and sauté until softened. Add garlic and continue to sauté for about 1 minute, be careful not to burn the garlic. Add remaining vegetables and beans and sauté for about 5 minutes.
Stir in vegetable stock, spaghetti sauce and pasta. Pour mixture into 1.5 quart baking dish, sprinkle with cheese. Bake, covered, for 20 minutes or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user DIXIETANGO.
Cook pasta according to package directions. Drain, set aside.
In skillet heat oil over medium heat. Add onion and sauté until softened. Add garlic and continue to sauté for about 1 minute, be careful not to burn the garlic. Add remaining vegetables and beans and sauté for about 5 minutes.
Stir in vegetable stock, spaghetti sauce and pasta. Pour mixture into 1.5 quart baking dish, sprinkle with cheese. Bake, covered, for 20 minutes or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user DIXIETANGO.
Nutritional Info Amount Per Serving
- Calories: 388.8
- Total Fat: 5.8 g
- Cholesterol: 7.5 mg
- Sodium: 483.2 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 12.4 g
- Protein: 22.4 g
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