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Confetti Macaroni Bake

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Recipe

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
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2 cups water
boiling
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1 pound cottage cheese (low-fat 1%)
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½ each sweet red bell peppers
sweet, diced
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½ each green bell peppers
diced
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1 cup yellow summer squash
sliced
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1 cup zucchini
sliced
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1 medium onions
sliced
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½ teaspoon garlic powder
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1 teaspoon oregano
dried
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½ teaspoon basil
dried
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2 tablespoons parsley leaves
fresh, chopped
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1 can tomato paste
no salt
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1 can tomatoes
quartered, with juice
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3 tablespoons Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml pasta, elbow macaroni
whole wheat
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473 ml water
boiling
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453.6 g cottage cheese (low-fat 1%)
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0.5 each sweet red bell peppers
sweet, diced
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0.5 each green bell peppers
diced
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237 ml yellow summer squash
sliced
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237 ml zucchini
sliced
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1 medium onions
sliced
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2.5 ml garlic powder
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5 ml oregano
dried
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2.5 ml basil
dried
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3E+1 ml parsley leaves
fresh, chopped
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1 can tomato paste
no salt
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1 can tomatoes
quartered, with juice
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45 ml Parmesan cheese
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 16015% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 125mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 37g
Vitamin A 30% Vitamin C 90%
Calcium 15% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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