Vegetables, Macaroni And Cheese Medley
|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|
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.
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