Baked Ziti with Vegetables
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 325.5
- Total Fat: 12.8 g
- Cholesterol: 34.4 mg
- Sodium: 696.7 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 7.3 g
- Protein: 21.4 g
View full nutritional breakdown of Baked Ziti with Vegetables calories by ingredient
Introduction
Great recipe and perfect for two...or double recipe and have leftovers! Great recipe and perfect for two...or double recipe and have leftovers!Number of Servings: 2
Ingredients
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Whole Grain Ziti 2/3c dry
Diced Tomatoes 1 14.5 oz can with 1/2c juice reserved
Carrots, raw, 1/2 cup, chopped
Broccoli, fresh, 1 cup, chopped
Green Peppers (bell peppers), 1/2 cup, chopped
Mushrooms, fresh, 1/4 cup sliced
Garlic, 2 cloves minced
Basil, 1 tsp
Oregano, ground, 1 tsp
Pepper, black, 1/2 tsp
Mozzarella low-moisture part-skim shredded, 1/2cup
Parmesan Cheese, shredded 1/2c
Directions
Preheat oven to 375 Degrees
Boil pasta until al dente, 10-12 minutes. Drain and set aside
In non stick pan...add juice from tomatoes, carrots, broccoli and green pepper. Cook over med heat about 5 minutes. Add mushrooms and garlic for another 5 minutes. Add tomatoes and spices for 3 mintes.
In large bowl, combine vegetables, mozerella and pasta. Toss well and pour into sprayed 11x7 pan. Sprinkle with the parmesan cheese. Cover with foil and bake 15 minutes. Remove foil and bake another 15.
Divide pasta into two bowls and serve immediately
Serving Size: 2 large servings
Boil pasta until al dente, 10-12 minutes. Drain and set aside
In non stick pan...add juice from tomatoes, carrots, broccoli and green pepper. Cook over med heat about 5 minutes. Add mushrooms and garlic for another 5 minutes. Add tomatoes and spices for 3 mintes.
In large bowl, combine vegetables, mozerella and pasta. Toss well and pour into sprayed 11x7 pan. Sprinkle with the parmesan cheese. Cover with foil and bake 15 minutes. Remove foil and bake another 15.
Divide pasta into two bowls and serve immediately
Serving Size: 2 large servings