Creamy Baked Vegetable and Cheese Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:2 oz Whole Wheat Penne1 cup fresh Broccoli, chopped 1 cup chopped Mushrooms1/2 cup diced red bell pepper 1 clove Garlic, minced1 cup fresh Spinach 1/3 cup 2% evaporated milk 1/4 Egg substitute 1/2 tsp crushed red pepper1/4 cup grated Mexican Cheese Blend2 tbsp Panko Breadcrumbs1 tbsp Parmesan Cheese, grated
Preheat oven to 425. Spray a 1 quart baking dish with cooking spray. Set aside.
Cook pasta according to directions, omitting salt and oil. During last 4 minutes of cooking, add broccoli. Drain and return to pan, keep off heat.
Meanwhile, spray non-stick pan with cooking spray. Saute mushrooms, red pepper and garlic until mushrooms release their moisture and peppers are crisp tender. Add spinach stirring just until it wilts.
To pasta, add vegetables, egg substitute, milk, crushed red pepper and Mexican blend cheese. Season to taste with salt and pepper. Spoon mixture into prepared dish.
Combine breadcrumbs and parmesan. Sprinkle over dish.
Bake uncovered about 30 minutes until browned and lightly set. Let stand 10 minutes before serving.
Serving Size: Makes 2 servings
Cook pasta according to directions, omitting salt and oil. During last 4 minutes of cooking, add broccoli. Drain and return to pan, keep off heat.
Meanwhile, spray non-stick pan with cooking spray. Saute mushrooms, red pepper and garlic until mushrooms release their moisture and peppers are crisp tender. Add spinach stirring just until it wilts.
To pasta, add vegetables, egg substitute, milk, crushed red pepper and Mexican blend cheese. Season to taste with salt and pepper. Spoon mixture into prepared dish.
Combine breadcrumbs and parmesan. Sprinkle over dish.
Bake uncovered about 30 minutes until browned and lightly set. Let stand 10 minutes before serving.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 5.7 g
- Cholesterol: 19.4 mg
- Sodium: 331.2 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.6 g
- Protein: 18.2 g
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