|1||Box; (8 oz) whole wheat rigatoni|
|1||Jar; (26 oz)fat-free pasta sauce (We used chunky mushroom)|
|1 can||(14 1/2 oz) ready-cut diced tomatoes|
|1||Bag; (16 oz) frozen broccoli, red pepper, onion, and mushroom mixture (or similar veggie mixture)|
|1 pack||Frozen broccoli florets|
|½||Bag; (12 oz size) frozen prebrowend all-vegetable burger crumbles (we used Green Giant Brand)|
|1 teaspoon||Dried basil|
|¼ teaspoon||Fennel seeds|
|1||Bag; (4oz) shredded part-skim mozzarella( I used soy cheddar cheese)|
This is my first time to post a message. I fixed this recipe last night. It was very good. It is easy to prepare. Mix and bake in the same dish. This is from Prevention Magazine January 1998. Hope you enjoy it! 1.Preheat oven to 400 degrees. Cook pasta according to package directions:drain.
2.Combine pasta and remaining ingredients in a 9x13-in. baking dish: bake until heated through, about 20 minutes.
Serves 6 (1½ Cups each)
Per Serving 398 cal; 7⅕ g fat; 7g fiber; 27.3g protein; 59.2g carb; 926 mg sodium. Also a very good source of vitamins A,C,and K, and calcium.
The fennel seeds give the soy burger a real sausage taste. This looks as good as it tastes.
You could also use Veggie Ground Round by YVES. Whole Foods Store carries it. Very good!
Posted to fatfree digest by "Julie Haney" <jkhaney@...> on Feb 15, 1998
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