Baked Three Cheese, Squash and Beef Rotini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 oz. (about 3 cups cooked) Healthy Harvest Whole Wheat rotini2 Cups diced Zucchini2 Cups diced Summer Squash1 Cup diced onion4-5 cloves of garlic, minced8 oz. (about 2 cups cooked) Lean Ground Beef (93/7)15 oz. container Low Fat Ricotta15 oz. container Buitoni Marinara Sauce2 Cups. Kraft part-skim shredded Mozzarella Cheese1/4 Cup shredded Peccorino Romano cheese
Cook and drain pasta according to directions. Place in 9x13 pan.
Saute garlic and onions until soft and translucent. Add beef and brown. Drain. **Add desired seasonings to taste: salt, oregano, thyme, basil.** Add seasoned meat to 9x13.
Saute diced squash until soft. Drain and add to 9x13.
Add ricotta and marinara to 9x13. Mix all ingredients together until ricotta is evenly distributed. Sprikle with mozzarella and Peccorino Romano. Bake at 350 until heated through and bubbly. Cut into 12 servings. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user KCHENG76.
Saute garlic and onions until soft and translucent. Add beef and brown. Drain. **Add desired seasonings to taste: salt, oregano, thyme, basil.** Add seasoned meat to 9x13.
Saute diced squash until soft. Drain and add to 9x13.
Add ricotta and marinara to 9x13. Mix all ingredients together until ricotta is evenly distributed. Sprikle with mozzarella and Peccorino Romano. Bake at 350 until heated through and bubbly. Cut into 12 servings. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user KCHENG76.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 11.6 g
- Cholesterol: 45.4 mg
- Sodium: 673.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.9 g
- Protein: 15.7 g
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