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Confetti Macaroni Bake

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Submitted by Karree

Confetti Macaroni Bake recipe

YIELD

4 servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

3 7.1E+2
CUPS ML PASTA, ELBOW MACARONI
whole wheat *
2 473
CUPS ML WATER
boiling
1 453.6
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
sweet, diced
½ 0.5
EACH EACH GREEN BELL PEPPERS
diced
1 237
CUP ML YELLOW SUMMER SQUASH
sliced
1 237
CUP ML ZUCCHINI
sliced
1 1
MEDIUM MEDIUM ONIONS
sliced
½ 2.5
TEASPOON ML GARLIC POWDER
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML BASIL
dried *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 1
CAN CAN TOMATO PASTE
no salt
1 1
CAN CAN TOMATOES
quartered, with juice *
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 160 15% 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?
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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