Zucchini and Eggplant Pasta Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 149.9
- Total Fat: 8.5 g
- Cholesterol: 21.7 mg
- Sodium: 832.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.5 g
- Protein: 8.9 g
View full nutritional breakdown of Zucchini and Eggplant Pasta Bake calories by ingredient
Introduction
Filling and fresh veggie dish with a little spice. Filling and fresh veggie dish with a little spice.Number of Servings: 6
Ingredients
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2 Baby Zucchini cubed
1/2 Large Eggplant cubed
1 Large Green Bell Pepper cubed/sliced
1 cup Part Skim Ricotta Cheese
1 cup Shredded or Grated Parmesan Cheese
1 tbsp Olive oil
Whole wheat pasta cooked according to package instructions
1 can tomato sauce
1 can Rotel tomatoes and green chilies
Tony Cachere's Creole seasoning to taste
Directions
Saute the zuccini, eggplant, and bell pepper in a tbsp of olive oil until slightly tender.
Prepare pasta according to package instructions and drain.
In a medium size caserole dish combine veggie mixture, pasta, tomato sauce,Rotel tomatoes, ricotta cheese, 1/2 cup of parmesan cheese and mix all together well. Season to taste with Tony Cachere's or seasoning of your choice.
Sprinkle remaining parmesan over mixture.
Bake at 350 for 20 minutes.
Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARHAMB.
Prepare pasta according to package instructions and drain.
In a medium size caserole dish combine veggie mixture, pasta, tomato sauce,Rotel tomatoes, ricotta cheese, 1/2 cup of parmesan cheese and mix all together well. Season to taste with Tony Cachere's or seasoning of your choice.
Sprinkle remaining parmesan over mixture.
Bake at 350 for 20 minutes.
Makes about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARHAMB.
Member Ratings For This Recipe
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