Baked Pasta with Mushrooms
56
A delicious and filling vegetarian main dish. Meaty mushrooms, rigatoni tomatoes veggies and two kinds of cheese make this a pleasing hearty main dish.
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.
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?
