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Vegetables, Macaroni And Cheese Medley

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Ingredients
  2% cottage cheese 1 Cup (16 tbs) (Low Fat)
  Dijon mustard 1 Tablespoon
  Hot pepper sauce 1⁄2 Teaspoon
  Cooked penne/Ziti 2 Cup (32 tbs)
  Diced cooked zucchini 2 Cup (32 tbs)
  Sliced cooked carrots 1 1⁄2 Cup (24 tbs)
  Cooked broccoli florets 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄2 Cup (8 tbs), thawed and drained
  Shredded mozzarella cheese 1 1⁄2 Ounce
  Shredded cheddar cheese 1 1⁄2 Ounce
  Grated romano cheese 1⁄4 Ounce
Directions

1. Preheat oven to 400°F.
2. In blender, combine cottage cheese, mustard, pepper sauce, and 1/2 cup water until smooth.
3. In large bowl, combine remaining ingredients; pour in cheese mixture and stir until thoroughly blended.
4. Spray 3-quart casserole with nonstick cooking spray. Transfer pasta mixture to casserole. Cover and bake until heated through, 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Healthy

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3.975
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1495 Calories from Fat 548

% Daily Value*

Total Fat 61 g94.6%

Saturated Fat 26.3 g131.5%

Trans Fat 0 g

Cholesterol 321.7 mg107.2%

Sodium 1428.2 mg59.5%

Total Carbohydrates 147 g49%

Dietary Fiber 17.4 g69.8%

Sugars 19.3 g

Protein 93 g186.3%

Vitamin A 47.2% Vitamin C 21.2%

Calcium 62.6% Iron 24.8%

*Based on a 2000 Calorie diet

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Vegetables, Macaroni And Cheese Medley Recipe