Sun-Dried Tomato and Cheese Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.8
  • Total Fat: 10.1 g
  • Cholesterol: 29.0 mg
  • Sodium: 237.4 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.6 g

View full nutritional breakdown of Sun-Dried Tomato and Cheese Bake calories by ingredient
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Number of Servings: 10


    3 cups elbow macaroni
    3/4 cup chopped sun-dried tomatoes
    1 cup shredded sharp cheddar cheese
    1 cup shredded monterey jack cheese
    1/2 cup milk
    2 tbsp butter


preheat oven to 350. Coat a 3-quart rectangular baking dish with non-stick spray.

Cook and drain macaroni, reserving 1 cup of pasta water.
Place tomatoes in the pasta water to soften, about 10 minutes.

Toss together macaroni, cheese, milk, and butter. Season to taste with salt and pepper. Add softened tomatoes, stir and spoon into baking dish.

Bake, uncovered, 30 minutes or until heated through. Stir before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user SPARKLE_LITE.

TAGS:  Side Items |

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