Baked Pasta Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 391.4
- Total Fat: 10.5 g
- Cholesterol: 21.0 mg
- Sodium: 765.0 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 11.4 g
- Protein: 18.3 g
View full nutritional breakdown of Baked Pasta Casserole calories by ingredient
Number of Servings: 4
Ingredients
-
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Garlic, 2 cloves
Winter Squash, 1 cup, cubes
Zucchini, 1 cup, sliced
Red Ripe Tomatoes, 6 plum
Basil, 1 tbsp
Salt, 1 tsp
Oregano, ground, 1.5 tsp
Pepper, black, .25 tsp
Whole Wheat Spaghetti, cooked (pasta), 4 cup
Ricotta Cheese, part skim milk, 1 cup
White Bread, 1 slice
Parmesan Cheese, grated, 2 tbsp
Directions
1. Cook Pasta
2. Preheat the oven to 350.
3. Heat the oil in a saute pan and cook the onions and garlic until they begin to change color and soften, about 5 minutes. Stir in the squash, zucchini, and tomatoes, and cover Cook until wilted, about 5 more minutes. Stir in herbs, salt, and pepper. Toss in pasta and ricotta cheese. Pour the pasta mix into a 2-3 quart casserole pan and top with the cubed bread and dust with the Parmesan cheese. Bake 25 to 35 minutes! Makes 4 servings!
Number of Servings: 4
Recipe submitted by SparkPeople user ALICHS2002.
2. Preheat the oven to 350.
3. Heat the oil in a saute pan and cook the onions and garlic until they begin to change color and soften, about 5 minutes. Stir in the squash, zucchini, and tomatoes, and cover Cook until wilted, about 5 more minutes. Stir in herbs, salt, and pepper. Toss in pasta and ricotta cheese. Pour the pasta mix into a 2-3 quart casserole pan and top with the cubed bread and dust with the Parmesan cheese. Bake 25 to 35 minutes! Makes 4 servings!
Number of Servings: 4
Recipe submitted by SparkPeople user ALICHS2002.