Veggie-Stuffed Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 328.9
- Total Fat: 9.7 g
- Cholesterol: 28.1 mg
- Sodium: 747.8 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 6.5 g
- Protein: 23.1 g
View full nutritional breakdown of Veggie-Stuffed Macaroni and Cheese calories by ingredient
Introduction
Volumetrics Recipe Volumetrics RecipeNumber of Servings: 6
Ingredients
-
8 oz. Whole Wheat pasta of choice: elbow, penne, fusilli
1 3/4 cup nonfat milk
3 Tablespoons all-purpose flour
1 1/2 shredded, reduced fat Cheddat Cheese
1 cup 1% fat cottage cheese
1/4 cup grated Parmesan Cheese
Pinch grated nutmeg
1/2 teaspoon salt
Pinch fresh ground black pepper
6 cups shredded spinach
1 1/2 cups canned diced tomatoes with liquid
Directions
1.) Preheat oven to 375 degrees
2.) Spray cooking dish (9x13)
3.) Cook the pasta according topackage directions. Drain and set aside.
4.) Heat 1 1/2 milk in 4 or 5 quart nonstick saucepan over medium-high heat until steaming
5.) Whisk remaining 1/4 cup milk and flour in a snall bowl until smooth. Add the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan fro heat.
6.) Add the cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
7.) Spread half of the pasta into the baking dish. Place the spinach evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes.
8.) Bake until bubbly and golden, 25 to 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HOOEY78.
2.) Spray cooking dish (9x13)
3.) Cook the pasta according topackage directions. Drain and set aside.
4.) Heat 1 1/2 milk in 4 or 5 quart nonstick saucepan over medium-high heat until steaming
5.) Whisk remaining 1/4 cup milk and flour in a snall bowl until smooth. Add the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan fro heat.
6.) Add the cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
7.) Spread half of the pasta into the baking dish. Place the spinach evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes.
8.) Bake until bubbly and golden, 25 to 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HOOEY78.