Pasta - Baked vegetable rigatoni

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 160.6
  • Total Fat: 6.4 g
  • Cholesterol: 6.8 mg
  • Sodium: 231.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.8 g

View full nutritional breakdown of Pasta - Baked vegetable rigatoni calories by ingredient


Introduction

Quick, good, good for you Quick, good, good for you
Number of Servings: 14

Ingredients

    Olive Oil, 2 tbsp (remove)
    Mushrooms, fresh, 4 cup, pieces or slices (remove)
    Rosemary, 2 tbsp (remove)
    *Peppers, sweet, red, fresh, 0.5 cup, chopped (remove)
    *Olives - Black - Sliced - Food Lion - 20Cal/1/4-Cup, 2 serving (remove)
    *Zuchini Squash 1 cup(124 g) includes skin, 2 cup (remove)
    Eggplant, 0.5 cup (1" cubes) (remove)
    Great Value Rigatoni Pasta, 4 cup (remove)
    Tofu, firm, 1 cup (remove)
    *Trader Giotto's Organic Tomato Basil Marinara, 2 cup (remove)
    Basil, 4 tbsp (remove)
    *Trader Joe's Organic Low Fat Cottage Cheese, 0.5 cup (remove)
    *Mozzarella Cheese, low fat Shredded, 1 cup (remove)

Directions

Boil pasta. Drain. While boiling, saute all ingredients together except cheeses. Add marinara. Add pasta. Add cheeses.

Eat as is, or bake in 350 degree oven for 15 minutes to allow cheese to brown (just a bit).

Serving Size: Makes 16 1-cup servings