Confetti Macaroni Bake

Name: Confetti Macaroni Bake
Cook time: P1H30M
Total time: P1H40M
Yield: 4
Cuisine: Fusion
Ingredients: pasta, elbow macaroni; water; cottage cheese (low-fat 1%); sweet red bell peppers; green bell peppers; yellow summer squash; zucchini; onions; garlic powder; oregano; basil; parsley leaves; tomato paste; tomatoes; parmesan, parmigiano-reggiano cheese, grated

Confetti Macaroni Bake recipe

Yield

4
servings

Prep

10
min

Cook

90
min

Ready

100
min

Low 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
710	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	*
30	ml	parsley leaves fresh, chopped
1	can	tomato paste no salt
1	can	tomatoes quartered, with juice	*
45	ml	Parmesan cheese