Veggie Stuffed Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 296.9
- Total Fat: 5.8 g
- Cholesterol: 16.0 mg
- Sodium: 861.1 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 5.8 g
- Protein: 21.7 g
View full nutritional breakdown of Veggie Stuffed Macaroni and Cheese calories by ingredient
Introduction
Recipe from The Volumetrics Eating Plan Recipe from The Volumetrics Eating PlanNumber of Servings: 6
Ingredients
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8 oz dry nutrition enriched pasta of choice*
2 Tbsp dry breadcrumbs
1 tsp melted butter
1/4 tsp paprika
1 3/4 C 1% milk
3 Tbsp flour
1 1/2 C shredded, reduced fat cheddar cheese
1 C cottage cheese, 1% milkfat
1/4 C grated parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 package frozen chopped spinach, drained
1 15oz can diced tomatoes with juice
Directions
Preheat oven to 375 degrees
Cook pasta according to the package directions and set aside.
Mix the breadcrumbs, butter and paprika in a small bowl and set aside.
Heat 1 1/2 C milk in a large saucepan over medium-high heat until steaming.
Whisk the remaining milk and flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly until the sauce thickens and simmers, approx 3 to 7 minutes. Remove the pan from the heat.
Add the cheddar cheese ot the white sauce and stir until the cheese is melted. Stir in the cottage cheese, parmesan, salt and pepper. Combine sauce with the cooked pasta.
Spread half of the pasta mixture into a baking dish. Place the spinach evenly on top. Spread the diced tomatoes on top of the spinach. Spread the remining pasta mixute over the tomatoes. Top with the breadcrumb mixture.
Bake until bubbly and golden, 25 to 30 miutes.
6 servings, approx. 1 1/2 C each
Notes:
*Nutrition information uses Ronzoni Smart Taste pasta.
If freezing, for best results do not bake before freezing
Number of Servings: 6
Recipe submitted by SparkPeople user LJPERSING.
Cook pasta according to the package directions and set aside.
Mix the breadcrumbs, butter and paprika in a small bowl and set aside.
Heat 1 1/2 C milk in a large saucepan over medium-high heat until steaming.
Whisk the remaining milk and flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly until the sauce thickens and simmers, approx 3 to 7 minutes. Remove the pan from the heat.
Add the cheddar cheese ot the white sauce and stir until the cheese is melted. Stir in the cottage cheese, parmesan, salt and pepper. Combine sauce with the cooked pasta.
Spread half of the pasta mixture into a baking dish. Place the spinach evenly on top. Spread the diced tomatoes on top of the spinach. Spread the remining pasta mixute over the tomatoes. Top with the breadcrumb mixture.
Bake until bubbly and golden, 25 to 30 miutes.
6 servings, approx. 1 1/2 C each
Notes:
*Nutrition information uses Ronzoni Smart Taste pasta.
If freezing, for best results do not bake before freezing
Number of Servings: 6
Recipe submitted by SparkPeople user LJPERSING.
Member Ratings For This Recipe
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CD13545024
