Confetti Macaroni Bake
Confetti Macaroni Bake recipe
Yield
4 servingsPrep
10 minCook
90 minReady
100 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta, elbow macaroni
whole wheat |
*
|
| 2 | cups |
water
boiling |
|
| 1 | pound |
cottage cheese (low-fat 1%)
|
|
| ½ | each |
sweet red bell peppers
sweet, diced |
|
| ½ | each |
green bell peppers
diced |
|
| 1 | cup |
yellow summer squash
sliced |
|
| 1 | cup |
zucchini
sliced |
|
| 1 | medium |
onions
sliced |
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
basil
dried |
*
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | can |
tomato paste
no salt |
|
| 1 | can |
tomatoes
quartered, with juice |
*
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta, elbow macaroni
whole wheat |
*
|
| 473 | ml |
water
boiling |
|
| 453.6 | g |
cottage cheese (low-fat 1%)
|
|
| 0.5 | each |
sweet red bell peppers
sweet, diced |
|
| 0.5 | each |
green bell peppers
diced |
|
| 237 | ml |
yellow summer squash
sliced |
|
| 237 | ml |
zucchini
sliced |
|
| 1 | medium |
onions
sliced |
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
basil
dried |
*
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | can |
tomato paste
no salt |
|
| 1 | can |
tomatoes
quartered, with juice |
*
|
| 45 | ml |
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 350℉ (180℃).
oven, uncovered, 1½ hours.
