Confetti macaroni bake

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

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