Diann's Vegetarian Pasta Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 439.1
  • Total Fat: 11.6 g
  • Cholesterol: 17.2 mg
  • Sodium: 1,053.5 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 11.0 g
  • Protein: 25.2 g

View full nutritional breakdown of Diann's Vegetarian Pasta Bake calories by ingredient
Submitted by:

Introduction

I like to make a big Sunday dinner so we can have left overs on Monday and Tuesday. This is one of my favorite standby's. I like to make a big Sunday dinner so we can have left overs on Monday and Tuesday. This is one of my favorite standby's.
Number of Servings: 7

Ingredients

    1- 13.25oz box of whole grain rotini pasta- cooked
    2- jars pasta sauce (i use roasted garlic)
    1- zucchini
    1- bell pepper
    1/2- onion
    1/2 Tbsp olive oil
    2 cups shredded mozarella

Directions

Sautee zucchini, onion and yellow bell pepper in olive oiI until soft.
Add veggie crumbles and blend well. Continue on medium heat for about 5 minutes.
Add Pasta sauce.
Add cooked noodles. Mix well.
Add half to casserole dish. Cover with 1cup of cheese.
Repeat.
In an oven preheated to 400 degrees bake for 20 min or until cheese is melted and turning brown.

Serving Size: Makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user *DMBARKER*.

Rate This Recipe