Tri-colored Spiral Pasta Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Cups Fould's Tri-colored Veggie Spiral Pasta (Dry)10 oz (about 1.25 cups) Low Fat (1%) Cottage Cheese1.5 oz Shredded Mozzarella Cheese2 Tblsp Grated Parmesan Cheese (I used Kraft)2 Cups Prego Heart Smart Traditional Pasta Sauce, divided1 medium sized Eggplant cubed (to equal approx. 1.5 cups)5 oz Fresh Baby Bella Mushrooms, sliced1Tblsp Basil (use fresh, if possible)2-3 Cloves Garlic, minced1/2 tsp Ground NutmegCooking sprayPepper, Salt & Season to liking
Pre-heat oven to 350 degrees.
Lightly spray a 1 1/2-2 Qt baking dish with cooking spray; set aside.
Prepare pasta according to package direction; rinse and drain; set aside.
Cube uncooked eggplant, set aside. Slice mushrooms, set aside.
Spray a medium saute pan with cooking spray. Using medium heat, saute garlic, add in eggplant and mushrooms. Saute until eggplant is tender; set aside.
In 2-cup bowl, blend Cottage, Mozzarella, and Parmesan cheeses. Stir in Basil, Nutmeg, ground pepper, and other seasoning you may like.
To assemble casserole:
Bottom Layer- spread. 75 cup of sauce into prepared baking dish.
Next Layer: Spread half of the cooked pasta over sauce.
Next Layer: Place dollops of cheese mixture over layer of pasta. Carefully spread over pasta to form a cheese layer.
Next Layer: Evenly spread eggplant/mushroom mixture over cheese layer.
Next Layer: Spread remaining pasta over eggplant/ mushroom layer.
Top Layer: Spread remaining sauce over pasta.
Cover with foil and bake for 45 minutes or until cheese has melted and edges are bubbling.
Serving Size: Makes 6 1-cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user BLMOFMI58.
Lightly spray a 1 1/2-2 Qt baking dish with cooking spray; set aside.
Prepare pasta according to package direction; rinse and drain; set aside.
Cube uncooked eggplant, set aside. Slice mushrooms, set aside.
Spray a medium saute pan with cooking spray. Using medium heat, saute garlic, add in eggplant and mushrooms. Saute until eggplant is tender; set aside.
In 2-cup bowl, blend Cottage, Mozzarella, and Parmesan cheeses. Stir in Basil, Nutmeg, ground pepper, and other seasoning you may like.
To assemble casserole:
Bottom Layer- spread. 75 cup of sauce into prepared baking dish.
Next Layer: Spread half of the cooked pasta over sauce.
Next Layer: Place dollops of cheese mixture over layer of pasta. Carefully spread over pasta to form a cheese layer.
Next Layer: Evenly spread eggplant/mushroom mixture over cheese layer.
Next Layer: Spread remaining pasta over eggplant/ mushroom layer.
Top Layer: Spread remaining sauce over pasta.
Cover with foil and bake for 45 minutes or until cheese has melted and edges are bubbling.
Serving Size: Makes 6 1-cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user BLMOFMI58.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 4.7 g
- Cholesterol: 11.7 mg
- Sodium: 623.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.4 g
- Protein: 14.5 g
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