Diet - Friendly Pasta Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.9
- Total Fat: 2.1 g
- Cholesterol: 5.0 mg
- Sodium: 906.8 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 16.6 g
- Protein: 18.1 g
View full nutritional breakdown of Diet - Friendly Pasta Bake calories by ingredient
Introduction
There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Made by request for a weight-watching friend of mine. There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Made by request for a weight-watching friend of mine.Number of Servings: 4
Ingredients
-
4 oz Fibre Gourmet Low Calorie Fusilli or Penne
8 oz cremini mushrooms, diced
6 oz zucchini or summer squash, cut into matchsticks
3 cups Healthy Choice Diced Tomatoes, Onion and Garlic pasta sauce
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
dash cayenne pepper
5 oz baby spinach, steamed (or 1/2 a 10-oz box frozen chopped spinach, thawed and drained)
1 cup nonfat cottage cheese
1/2 tsp black pepper
2 oz Galaxy vegan mozzarella "cheese", shredded
Directions
Preheat oven to 350F, lightly grease an 8" square pan.
In a pot of salted, boiling water, cook pasta 5 minutes (it will still be firm). Drain and set aside.
In a non-stick skillet coated with cooking spray, saute mushrooms and zucchini until tender and browned, about 7-8 minutes.
Stir vegetables into the sauce along with garlic, basil, oregano and cayenne pepper.
Add the noodles and stir well.
Spread half the noodle-vegetable mixture into the pan.
In another bowl, combine spinach, cottage cheese and black pepper until well combined.
Pour the entire cheese mixture on top of the noodles and top with remaining pasta mixture.
Bake, uncovered, 35 minutes.
Sprinkle vegan mozzarella "cheese" overtop and broil 5 minutes.
Let sit for 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a pot of salted, boiling water, cook pasta 5 minutes (it will still be firm). Drain and set aside.
In a non-stick skillet coated with cooking spray, saute mushrooms and zucchini until tender and browned, about 7-8 minutes.
Stir vegetables into the sauce along with garlic, basil, oregano and cayenne pepper.
Add the noodles and stir well.
Spread half the noodle-vegetable mixture into the pan.
In another bowl, combine spinach, cottage cheese and black pepper until well combined.
Pour the entire cheese mixture on top of the noodles and top with remaining pasta mixture.
Bake, uncovered, 35 minutes.
Sprinkle vegan mozzarella "cheese" overtop and broil 5 minutes.
Let sit for 5 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.