Maggie's veggie mac & cheese

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 419.4
  • Total Fat: 17.2 g
  • Cholesterol: 31.7 mg
  • Sodium: 1,259.3 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.9 g

View full nutritional breakdown of Maggie's veggie mac & cheese calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 2


    Rotini pasta uncooked, 1 cup
    Celery, raw, 1 stalk, small (5" long)
    Onions, raw, 1 cup, chopped
    Spinach, fresh, .25 cup
    Garlic, .5 tsp
    Butter, unsalted, 1 tsp
    Olive Oil, .5 tsp
    Peppers, sweet, red, fresh, .25 cup, chopped
    Four cheese mexican, 0.25 cup
    Parmesan Cheese, grated, 1 tbsp
    Ricotta Cheese, part skim milk, 1 tbsp
    Tropical queso fresco, 2 oz
    Black Olives, 10 small
    Spanish Olives w/pimento - 10 olives
    Capers, 10 capers


Cook pasta al dente.
Meanwhile in a combination of the butter and olive oil, saute onion, spinach, celery and peppers until soft.
Add garlic and saute for a minute.
Add milk and half cup water. Bring to a boil and add cheeses, except queso fresco.
Serve warm with one ounce queso fresco per serving crumbled on top and cover with half the olives and capers per serving.
Two one-cup servings.

Number of Servings: 2

Recipe submitted by SparkPeople user MAGUITA74.

TAGS:  Side Items |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.