Tomato and Pea Mac and Cheese

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 400.9
  • Total Fat: 13.4 g
  • Cholesterol: 40.4 mg
  • Sodium: 377.6 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 18.9 g

View full nutritional breakdown of Tomato and Pea Mac and Cheese calories by ingredient
Submitted by:

Introduction

This dish on a whole is not so healthy, but with the whole wheat pasta, skim milk, and added veggies, it's not too bad either. High in potassium, protein, calcium, and can be made lower in fat and calories by using low-fat cheese. This dish on a whole is not so healthy, but with the whole wheat pasta, skim milk, and added veggies, it's not too bad either. High in potassium, protein, calcium, and can be made lower in fat and calories by using low-fat cheese.
Number of Servings: 8

Ingredients

    -1 16 oz box Whole Wheat Rotini
    -1 cup canned petite diced tomatoes, in sea salt
    -1 1/4 cup froz. peas
    -3 oz.s Freshly grated Parmesan cheese
    -5 oz.s cheddar cheese
    -1/4 cup part skim Ricotta Cheese
    -1 1/2 cups Fat Free Skim Milk
    -2 tbsp salted butter
    -2 tbsp flour
    -2 dashes salt

Directions

Makes 8 2-cup servings
Cook pasta according to direction on box. While your pasta water is boiling, microwave or otherwise cook your peas and preheat your oven to 375 degrees. After your pasta is cooked, covered and is waiting for you, make your standard Bechamel Sauce (I use Fanny Farmer's recipe only substitute skim milk for whole). During the last 2 minutes of cooking the sauce, add 1 cup of shredded Cheddar Cheese (I like to use Cabot Extra Sharp), along with a pinch of Cayenne Pepper. Add this sauce and your pasta to a large baking dish. Add 1 cup shredded Parm. Cheese (3 oz.s), 1 cup diced tomatoes, and two more ounces shredded cheddar, and stir the whole lot together. You may want to reserve some of your shredded cheese to sprinkle on the top. Bake uncovered for 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user ASHESANNE.

Rate This Recipe