Pepperoni Spaghetti Bake with Veggies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 437.2
- Total Fat: 15.7 g
- Cholesterol: 46.7 mg
- Sodium: 1,105.9 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 8.3 g
- Protein: 24.2 g
View full nutritional breakdown of Pepperoni Spaghetti Bake with Veggies calories by ingredient
Number of Servings: 6
Ingredients
-
Whole Wheat Spaghetti (Hodgson Mill), 10 oz
Peppers, sweet, red, fresh, 1.5 cup, chopped
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 2 tsp
Spinach, fresh, 2 cup
Olive Oil, 1 tbsp
Hormel Turkey Pepperoni, 90 gram(s)
Ragu Chunky Tomato, Garlic & Onion, 3 cup
Kraft Part-Skim Mozzarella Cheese (finely shredded), 2 cup
Directions
cook pasta al dente
stir-fry veggie in oil, adding garlic and spinach during last minute
combine pasta, veggies, pasta sauce, and 1/2 cup of cheese in bowl. mix well
pour into casserole dish and top with remainder of cheese
cook at 350 degrees until cheese is melted
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELLACOLE.
stir-fry veggie in oil, adding garlic and spinach during last minute
combine pasta, veggies, pasta sauce, and 1/2 cup of cheese in bowl. mix well
pour into casserole dish and top with remainder of cheese
cook at 350 degrees until cheese is melted
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELLACOLE.