Tri-colored Spiral Pasta Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 239.2
- Total Fat: 4.7 g
- Cholesterol: 11.7 mg
- Sodium: 623.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.4 g
- Protein: 14.5 g
View full nutritional breakdown of Tri-colored Spiral Pasta Casserole calories by ingredient
Introduction
This is similar to lasagna in that it's layered and has similar ingredients. It's low in fat and is meatless/vegetarian. Quite yummy and is easy to prepare. This is similar to lasagna in that it's layered and has similar ingredients. It's low in fat and is meatless/vegetarian. Quite yummy and is easy to prepare.Number of Servings: 6
Ingredients
-
3 Cups Fould's Tri-colored Veggie Spiral Pasta (Dry)
10 oz (about 1.25 cups) Low Fat (1%) Cottage Cheese
1.5 oz Shredded Mozzarella Cheese
2 Tblsp Grated Parmesan Cheese (I used Kraft)
2 Cups Prego Heart Smart Traditional Pasta Sauce, divided
1 medium sized Eggplant cubed (to equal approx. 1.5 cups)
5 oz Fresh Baby Bella Mushrooms, sliced
1Tblsp Basil (use fresh, if possible)
2-3 Cloves Garlic, minced
1/2 tsp Ground Nutmeg
Cooking spray
Pepper, Salt & Season to liking
Tips
Some other ingredients could be added, such as chopped spinach to the cheese mixture, and sliced black olives to your sauce. You could make it a bit spicy by adding red pepper flakes to your sauce.
If you enjoy meat in your sauce, you can add cooked ground beef, turkey, chicken, or Italian sausage. Make sure you figure in the calories for your added ingredients.
Directions
Pre-heat oven to 350 degrees.
Lightly spray a 1 1/2-2 Qt baking dish with cooking spray; set aside.
Prepare pasta according to package direction; rinse and drain; set aside.
Cube uncooked eggplant, set aside. Slice mushrooms, set aside.
Spray a medium saute pan with cooking spray. Using medium heat, saute garlic, add in eggplant and mushrooms. Saute until eggplant is tender; set aside.
In 2-cup bowl, blend Cottage, Mozzarella, and Parmesan cheeses. Stir in Basil, Nutmeg, ground pepper, and other seasoning you may like.
To assemble casserole:
Bottom Layer- spread. 75 cup of sauce into prepared baking dish.
Next Layer: Spread half of the cooked pasta over sauce.
Next Layer: Place dollops of cheese mixture over layer of pasta. Carefully spread over pasta to form a cheese layer.
Next Layer: Evenly spread eggplant/mushroom mixture over cheese layer.
Next Layer: Spread remaining pasta over eggplant/ mushroom layer.
Top Layer: Spread remaining sauce over pasta.
Cover with foil and bake for 45 minutes or until cheese has melted and edges are bubbling.
Serving Size: Makes 6 1-cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user BLMOFMI58.
Lightly spray a 1 1/2-2 Qt baking dish with cooking spray; set aside.
Prepare pasta according to package direction; rinse and drain; set aside.
Cube uncooked eggplant, set aside. Slice mushrooms, set aside.
Spray a medium saute pan with cooking spray. Using medium heat, saute garlic, add in eggplant and mushrooms. Saute until eggplant is tender; set aside.
In 2-cup bowl, blend Cottage, Mozzarella, and Parmesan cheeses. Stir in Basil, Nutmeg, ground pepper, and other seasoning you may like.
To assemble casserole:
Bottom Layer- spread. 75 cup of sauce into prepared baking dish.
Next Layer: Spread half of the cooked pasta over sauce.
Next Layer: Place dollops of cheese mixture over layer of pasta. Carefully spread over pasta to form a cheese layer.
Next Layer: Evenly spread eggplant/mushroom mixture over cheese layer.
Next Layer: Spread remaining pasta over eggplant/ mushroom layer.
Top Layer: Spread remaining sauce over pasta.
Cover with foil and bake for 45 minutes or until cheese has melted and edges are bubbling.
Serving Size: Makes 6 1-cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user BLMOFMI58.