Random Kitchen Sink Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1. Half bag of freezer burnt Brussels sprouts - There were 40 in the bag2. Medium onion3. Leftover block Parmesan Cheese from last year's trip to Italy - 4 ounces4. Nonfat milk- 1/2 cup5. garlic- 4 cloves6. Whole Grain Rotini- 6 ounces7. Dry mustard powder - 1/4 tsp8. Salt and Pepper
Cut up onion and garlic and mix with some water. Boil for about 10 minutes and then blend to a smoother consistency. Season with salt, pepper and mustard powder (or any other spice that you have on hand).
Defrost Brussels sprouts (or any other frozen or fresh vegetable that you need to use up) and slice into halves.
Preheat oven to 400 degrees. Spray 13x9 inch pan.
Grate pasta and mix with nonfat milk.
Cook pasta according to directions on box and drain.
Combine all ingredients together and then press into the pan, bake for 20 minutes.
I am not advertising this dish as the tastiest supper in the world, but it feels good to use up some stuff in my fridge and cupboards!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEGANHALLINAN.
Defrost Brussels sprouts (or any other frozen or fresh vegetable that you need to use up) and slice into halves.
Preheat oven to 400 degrees. Spray 13x9 inch pan.
Grate pasta and mix with nonfat milk.
Cook pasta according to directions on box and drain.
Combine all ingredients together and then press into the pan, bake for 20 minutes.
I am not advertising this dish as the tastiest supper in the world, but it feels good to use up some stuff in my fridge and cupboards!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEGANHALLINAN.
Nutritional Info Amount Per Serving
- Calories: 376.1
- Total Fat: 10.8 g
- Cholesterol: 23.0 mg
- Sodium: 596.2 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 10.5 g
- Protein: 23.8 g
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