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Recipe: Baked Macaroni Best Ever
Similar Categories: Baked, Macaroni, Best, Ever
Baked Macaroni, Best Ever
8 ounces whole wheat rigatoni
26 ounces fat-free pasta sauce
(we used a chunky mushroom)
14 1/2 ounces ready-cut diced tomatoes
16 ounces frozen broccoli, red pepper etc. mixture
10 ounces frozen broccoli
6 ounces frozen pre-browned all vegetable burger
(Green Giant Crumbles)
1 teaspoon dried basil
1/4 teaspoon fennel seeds
4 ounces shredded part-skim mozzarella
KMS note: This is very easy to make because only the pasta needs preparation. The vegetables are frozen when they go into the oven, but heat up nicely in the 20 minutes.
1. Preheat oven to 400 F. Cook pasta according to package directions; drain.
2. Combine pasta and remaining ingredients in a 9 x 13-inch baking dish; bake until heated through, about 20 minutes. Serves 6 (about 1 1/2 cups each)
Per Serving: 398 cal; 7.2g fat (16% of cal); 2.1g sat.fat; 10.6mg chol; 7g fiber; 27.3g pro; 59.2g carb; 926 mg sodium. Also a very good source of vitamins A, C, and K, and calcium. Diet Exchanges: Milk 0; Vegetable 2.9; Fruit 0; Bread 2.9; Meat 2.2; Fat 0.2.
>From: Kathleen
8 ounces whole wheat rigatoni
26 ounces fat-free pasta sauce
(we used a chunky mushroom)
14 1/2 ounces ready-cut diced tomatoes
16 ounces frozen broccoli, red pepper etc. mixture
10 ounces frozen broccoli
6 ounces frozen pre-browned all vegetable burger
(Green Giant Crumbles)
1 teaspoon dried basil
1/4 teaspoon fennel seeds
4 ounces shredded part-skim mozzarella
KMS note: This is very easy to make because only the pasta needs preparation. The vegetables are frozen when they go into the oven, but heat up nicely in the 20 minutes.
1. Preheat oven to 400 F. Cook pasta according to package directions; drain.
2. Combine pasta and remaining ingredients in a 9 x 13-inch baking dish; bake until heated through, about 20 minutes. Serves 6 (about 1 1/2 cups each)
Per Serving: 398 cal; 7.2g fat (16% of cal); 2.1g sat.fat; 10.6mg chol; 7g fiber; 27.3g pro; 59.2g carb; 926 mg sodium. Also a very good source of vitamins A, C, and K, and calcium. Diet Exchanges: Milk 0; Vegetable 2.9; Fruit 0; Bread 2.9; Meat 2.2; Fat 0.2.
>From: Kathleen
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