Confetti macaroni bake^
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Whole wheat elbows |
| 2 | cups | Boiling water |
| 1 | pounds | Lowfat cottage cheese |
| ½ | Sweet red pepper, diced | |
| ½ | Sweet green pepper, diced | |
| 1 | cup | Yellow sauash, sliced |
| 1 | cup | Zucchini, sliced |
| 1 | medium | Onion, sliced |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| 2 | tablespoons | Fresh parsley, chopped |
| 1 | can | (6oz) tomato paste, no salt |
| Added | ||
| 1 | can | (16oz) tomatoes, quartered, |
| With juice | ||
| 3 | tablespoons | 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, 1½ 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.
Submitted By CAROLYN SHAW On 03-30-95