Polenta and Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Garlic, 3 clovesOnion, 1 largeTomato, 1 mediumZucchini, 2 largeRagu Sauce (I used "Light Tomato & Basil"), 1 cupKraft Fat Free Mozzarella, 1 cupSargento Reduced Fat Provolone, 2 SlicesPolenta,1/2 roll cut into slicesBroccoli, 2 cupsPinto Beans, 1/3 cupSpinach (fresh), 3 cupsOlive Oil, 1 tbs.Salt, 1 tspKraft Reduced fat grated Parmesan cheese, 2 tsp.
Preheat oven to 400 degrees F.
Steam broccoli, set aside. Saute onions, garlic, and zucchini in olive oil. Once onions are translucent, add spinach and cook for 5 more minutes.
In a shallow pan, layer food in the following order (from the bottom, up): polenta slices, 1/3 mozzarella, onion/garlic/zucchini/spinach mixture, 1 slice provolone, 1/2 cup sauce, broccoli, 1/3 mozzarella, pinto beans, tomato slices, 1 slice provolone, remaining 1/3 mozzarella, 1/2 cup sauce.
Top with 2 tsp grated parmesan and cook in oven for 15-20 minutes, or until bubbling.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KEARABELL.
Steam broccoli, set aside. Saute onions, garlic, and zucchini in olive oil. Once onions are translucent, add spinach and cook for 5 more minutes.
In a shallow pan, layer food in the following order (from the bottom, up): polenta slices, 1/3 mozzarella, onion/garlic/zucchini/spinach mixture, 1 slice provolone, 1/2 cup sauce, broccoli, 1/3 mozzarella, pinto beans, tomato slices, 1 slice provolone, remaining 1/3 mozzarella, 1/2 cup sauce.
Top with 2 tsp grated parmesan and cook in oven for 15-20 minutes, or until bubbling.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KEARABELL.
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 3.6 g
- Cholesterol: 6.7 mg
- Sodium: 898.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.0 g
- Protein: 10.7 g
Member Reviews