Confetti Macaroni Bake^ Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Whole wheat elbows,
2 cup: Boiling water,
1 lbs: Lowfat cottage cheese,
1/2: Sweet red pepper, diced
1/2: Sweet green pepper, diced
1 cup: Yellow sauash, sliced
1 cup: Zucchini, sliced
1 medium: Onion, sliced
1/2 tsp: Garlic powder,
1 tsp: Dried oregano,
1/2 tsp: Dried basil,
2 tbsp: Fresh parsley, chopped
1 can: , (6oz) tomato paste, no salt
Added,
1 can: , (16oz) tomatoes, quartered,
With juice,
3 tbsp: Parmesan cheese,
Directions:
Layer evenly in baking dish: macaroni, water, cottage cheese, peppers,
yellow squash, zucchini and onion. Sprinkle with seasonings and then
layer the tomato paste, tomatoes and juice. Sprinkle with cheese and
bake in a preheated 350F. oven, uncovered, 1 1/2 hours.
Per serving: Calories: 158 Protein: 10g Carbohydrates: 27g Fat: 1g
Sodium: 189mg Cholesterol: 3mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Source from luhu.jp
yellow squash, zucchini and onion. Sprinkle with seasonings and then
layer the tomato paste, tomatoes and juice. Sprinkle with cheese and
bake in a preheated 350F. oven, uncovered, 1 1/2 hours.
Per serving: Calories: 158 Protein: 10g Carbohydrates: 27g Fat: 1g
Sodium: 189mg Cholesterol: 3mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Source from luhu.jp