Vegetable Penne Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 316.6
- Total Fat: 9.6 g
- Cholesterol: 24.5 mg
- Sodium: 562.1 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.6 g
- Protein: 17.5 g
View full nutritional breakdown of Vegetable Penne Bake calories by ingredient
Introduction
I adapted a previous recipe to what I had and my liking. Turned out pretty good. Really low-calorie, but high fiber. I adapted a previous recipe to what I had and my liking. Turned out pretty good. Really low-calorie, but high fiber.Number of Servings: 8
Ingredients
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13.25 oz. Whole-Wheat Penne Pasta
4 cups diced eggplant
4 cups diced zuchini
1.5 cups diced onion
1.5 cups sliced fresh mushrooms
1 tsp. minced garlic
1 (16 oz.) can tomato sauce
1 cup part-skim ricotta cheese
1 cup part-skim mozzerella cheese
Salt, Pepper, and Dried Herbs to taste**
**Not included in nutritional content!
Directions
1. Cook pasta according to box directions
2. Steam all vegetables
3. Simmer tomato sauce, add garlic, salt, pepper and dried herbs to taste
4. Combine pasta, vegetables, and tomato sauce. Mix well.
5. Add ricotta cheese to mixture, mix well.
6. Place in 13 x 9 inch pan, top with mozzerella cheese
7. Bake at 350 degrees for 20 minutes
Makes 8 - 1.5-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NB3717.
2. Steam all vegetables
3. Simmer tomato sauce, add garlic, salt, pepper and dried herbs to taste
4. Combine pasta, vegetables, and tomato sauce. Mix well.
5. Add ricotta cheese to mixture, mix well.
6. Place in 13 x 9 inch pan, top with mozzerella cheese
7. Bake at 350 degrees for 20 minutes
Makes 8 - 1.5-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NB3717.