Italian macaroni pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 350.9
  • Total Fat: 15.7 g
  • Cholesterol: 81.8 mg
  • Sodium: 242.6 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 14.1 g

View full nutritional breakdown of Italian macaroni pie calories by ingredient
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Number of Servings: 6


    1 box Hodgson Mill Penne Pasta with milled flax seed
    2 medium tomatoes, diced
    1 red onion, finely diced
    1 carrot, finely diced
    2 TBLS fresh (or 1 TBLS dried) oregano
    3 TBLS garlic infused olive oil
    1 cup shreed italian blend cheese
    2 eggs
    1/2 cup nonfat milk
    1 squeeze of lemon wedge (2TBLS lemon juice, bottled)


Boil pasta and drain. In a skillet, add olive oil and saute red onions and carrots until fork tender (about 8 min.). Add tomatoes, oregano and lemon juice. Pour pasta and vegetable mix into casserole dish (coated with cooking spray). Beat eggs and milk together and stir into casserole along with cheese (may need to add a little more milk to make a slightly juicy consistency). Bake in 350 degree oven for 30 minutes or until the top is lightly browned.

Serving Size: Makes six 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user VIKIFECAS.

TAGS:  Side Items |

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