Penne Pasta Bake - vegetarian

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.0
  • Total Fat: 2.8 g
  • Cholesterol: 2.4 mg
  • Sodium: 679.5 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 13.0 g

View full nutritional breakdown of Penne Pasta Bake - vegetarian calories by ingredient
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Introduction

This pasta dish makes a very large amount (12 servings). My kids loved it.
It's got 13 grams of protein (can substitute with soy cheese & make it vegan). 254 calories, 3 grams of fat, 8 grams of and 4 weight watchers points.
This pasta dish makes a very large amount (12 servings). My kids loved it.
It's got 13 grams of protein (can substitute with soy cheese & make it vegan). 254 calories, 3 grams of fat, 8 grams of and 4 weight watchers points.

Number of Servings: 12

Ingredients

    1 16 ounce box of whole wheat penne pasta
    1 cup cooked lentils
    1 cup Yves vegie ground meat substitute (or 1% fat ground turkey for meat eaters)
    2 cups broccoli
    2 cups green beans
    1 26 ounce jar Ragu spaghetti sauce (2.5 gm fat per serving or less)
    1/2 cup Trader Joe's non-fat balsamic salad dressing
    8 one inch cubes of low fat (2.5 gm fat per serving) cheese (monterrey jack or babybel)
    Italian seasonings
    Parmasean cheese

Directions

Cook the pasta according to instructions, drain & rinse.

Heat the broccoli & green beans.

Cook lentils (or use pre-cooked).

If using turkey, brown the meat

Heat pasta sauce.

Add heated sauce to hot pasta.

Add heated vegetables, lentils, and soy meat.

Season with Italian seasoning, to taste.

Stir in balsamic salad dressing

Pour into a large casserole dish. Add cheese cubes and stir to distribute evenly. Bake at 350 degrees F. for 20 minutes or until hot.

May top with Parmesan cheese but this is not calculated into the nutrition info.


Number of Servings: 12

Recipe submitted by SparkPeople user RUBYYR.

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