Zucchini and Eggplant Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Baby Zucchini cubed1/2 Large Eggplant cubed1 Large Green Bell Pepper cubed/sliced1 cup Part Skim Ricotta Cheese1 cup Shredded or Grated Parmesan Cheese1 tbsp Olive oilWhole wheat pasta cooked according to package instructions1 can tomato sauce1 can Rotel tomatoes and green chiliesTony Cachere's Creole seasoning to taste
Saute the zuccini, eggplant, and bell pepper in a tbsp of olive oil until slightly tender.
Prepare pasta according to package instructions and drain.
In a medium size caserole dish combine veggie mixture, pasta, tomato sauce,Rotel tomatoes, ricotta cheese, 1/2 cup of parmesan cheese and mix all together well. Season to taste with Tony Cachere's or seasoning of your choice.
Sprinkle remaining parmesan over mixture.
Bake at 350 for 20 minutes.
Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARHAMB.
Prepare pasta according to package instructions and drain.
In a medium size caserole dish combine veggie mixture, pasta, tomato sauce,Rotel tomatoes, ricotta cheese, 1/2 cup of parmesan cheese and mix all together well. Season to taste with Tony Cachere's or seasoning of your choice.
Sprinkle remaining parmesan over mixture.
Bake at 350 for 20 minutes.
Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARHAMB.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 8.5 g
- Cholesterol: 21.7 mg
- Sodium: 832.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.5 g
- Protein: 8.9 g
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