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Baked Pasta with Mushrooms

 
Eb60265f6379b6a843b0 550
50

A delicious and filling vegetarian main dish. Meaty mushrooms, rigatoni tomatoes veggies and two kinds of cheese make this a pleasing hearty main dish.

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

16 ounces pasta, rigatoni
uncooked, or penne
½ teaspoon olive oil
½ cup onions
chopped
½ cup sweet bell peppers
chopped
*
2 cloves garlic
minced
2 cups mushrooms
sliced
28 ozs tomatoes, canned, crushed
*
20 ozs green chili peppers
and tomatoes, undrained
*
¼ teaspoon black pepper
*
½ cup cottage cheese
*
1 cup mozzarella cheese, non-fat
shredded
*

Directions

Preheat oven to 375℉ (190℃).

Prepare a 13 x 9 inch pan with cooking spray; set aside.

Cook rigatoni pasta according to package directions.

Drain and return to pot.

In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic and mushrooms.

Cook until tender. Add crushed tomatoes, tomatoes and green chilies, and black pepper.

Heat to a boil and then reduce heat.

Stir occasionally and simmer 15 minutes.

Add sauce, cottage cheese, and half mozzarella cheese into pasta.

Pour into prepared pan.

Sprinkle with remaining cheese.

Cover and bake for 20 minutes, or until heated through.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 26111% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2763mg 115%
Total Carbohydrate 18g 18%
Dietary Fiber 14g 55%
Sugars g
Protein 20g
Vitamin A 18% Vitamin C 402%
Calcium 27% Iron 57%
* based on a 2,000 calorie diet How is this calculated?

 

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