Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Elbow macaroni -- uncooked |
| 2 cups | Water -- boiling |
| 1 pounds | Fat-free cottage cheese |
| 1 small | Red pepper -- diced |
| 1 small | Green pepper -- diced |
| 1 cup | Squash -- sliced |
| 1 cup | Zucchini -- sliced |
| 1 medium | Onion -- sliced |
| ½ teaspoon | Garlic powder |
| 1 teaspoon | Oregano |
| ½ teaspoon | Basil |
| 2 tablespoons | Parsley |
| 1 \N | 6 oz can |
| 1 \N | 16 oz can |
| \N \N | Ed |
| 3 tablespoons | Parmesan cheese -- grated |
| \N \N | Tomato paste |
| \N \N | Tomatoes -- quartered/undrai |
Preheat oven at 300. Arrange macaroni evenly on bottom of large baking dish. Pour water over macaroni. Spread cottage cheese over macaroni.
Next, layer peppers, squash, zucchini, and onion over cottage cheese.
Sprinkle with seasonings, then top with tomato paste, tomatoes, and juice.
Sprinkle with Parmesan cheese and bake, uncovered, 1½ hours.
Recipe By : Cooking For Good Health From: Date: File