Creamy Baked Vegetable and Cheese Penne
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 265.4
- Total Fat: 5.7 g
- Cholesterol: 19.4 mg
- Sodium: 331.2 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.6 g
- Protein: 18.2 g
View full nutritional breakdown of Creamy Baked Vegetable and Cheese Penne calories by ingredient
Introduction
Lower fat and lots of veggies that will cure your baked pasta craving. Lower fat and lots of veggies that will cure your baked pasta craving.Number of Servings: 2
Ingredients
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Ingredients:
2 oz Whole Wheat Penne
1 cup fresh Broccoli, chopped
1 cup chopped Mushrooms
1/2 cup diced red bell pepper
1 clove Garlic, minced
1 cup fresh Spinach
1/3 cup 2% evaporated milk
1/4 Egg substitute
1/2 tsp crushed red pepper
1/4 cup grated Mexican Cheese Blend
2 tbsp Panko Breadcrumbs
1 tbsp Parmesan Cheese, grated
Tips
You can add a any other spices or herbs you would like. You can also change up the cheeses. This would be good with cooked chicken.
Directions
Preheat oven to 425. Spray a 1 quart baking dish with cooking spray. Set aside.
Cook pasta according to directions, omitting salt and oil. During last 4 minutes of cooking, add broccoli. Drain and return to pan, keep off heat.
Meanwhile, spray non-stick pan with cooking spray. Saute mushrooms, red pepper and garlic until mushrooms release their moisture and peppers are crisp tender. Add spinach stirring just until it wilts.
To pasta, add vegetables, egg substitute, milk, crushed red pepper and Mexican blend cheese. Season to taste with salt and pepper. Spoon mixture into prepared dish.
Combine breadcrumbs and parmesan. Sprinkle over dish.
Bake uncovered about 30 minutes until browned and lightly set. Let stand 10 minutes before serving.
Serving Size: Makes 2 servings
Cook pasta according to directions, omitting salt and oil. During last 4 minutes of cooking, add broccoli. Drain and return to pan, keep off heat.
Meanwhile, spray non-stick pan with cooking spray. Saute mushrooms, red pepper and garlic until mushrooms release their moisture and peppers are crisp tender. Add spinach stirring just until it wilts.
To pasta, add vegetables, egg substitute, milk, crushed red pepper and Mexican blend cheese. Season to taste with salt and pepper. Spoon mixture into prepared dish.
Combine breadcrumbs and parmesan. Sprinkle over dish.
Bake uncovered about 30 minutes until browned and lightly set. Let stand 10 minutes before serving.
Serving Size: Makes 2 servings