Baked Pasta with Mushrooms
A delicious and filling vegetarian main dish. Meaty mushrooms, rigatoni tomatoes veggies and two kinds of cheese make this a pleasing hearty main dish.
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
rigatoni pasta
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
rigatoni pasta
uncooked, or penne |
|
| 2.5 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sweet bell peppers
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
mushrooms
sliced |
|
| 28 | ozs |
tomatoes, canned, crushed
|
* |
| 2E+1 | ozs |
green chili peppers
and tomatoes, undrained |
*
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
cottage cheese
|
*
|
| 237 | ml |
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.
