Veggie Baked Pasta
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
370 |
|
| % Daily Value* | ||
| Total Fat 16 g | 24% | |
| Saturated Fat 5 g | 26% | |
| Cholesterol 30 mg | 10% | |
| Sodium 530 mg | 22% | |
| Total Carbohydrate 39 g | 13% | |
| Dietary Fiber 8 g | 32% | |
| Sugars 9 g | ||
| Includes Added Sugars | % | |
| Protein 21 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 30% | |
| Iron | 10% | |
| Potassium | % | |
Ingredients
- 8 oz Dry Pasta
- 2 tbsp Olive Oil
- 1 cup Mushrooms, sliced
- 2 cups Broccoli, chopped
- 2 tbsp Garlic, minced
- Optional Salt & Pepper to taste
- 1 tsp Italian Spice Blend
- 1 cup Cherry Tomatoes, cut in ½
- 2 cups Chopped Spinach
- 2 cups Tomato Sauce
- 8 oz Mozzarella Pearls
- 3 tbsp Grated Parmesan Cheese
Method of Preparation
Step 1
Preheat oven to 375°F. Bring a pot of water to a boil.
Add pasta and cook for only half the recommended cooking time, approximately 4 minutes. Drain and set aside.
Step 2
In a large skillet, heat olive oil over medium high heat. Add mushrooms & broccoli.
Cook for 4-5 minutes.
Step 3
Add salt, pepper, garlic and Italian seasoning. Mix to combine.
Step 4
Add cherry tomatoes and continue to cook for 2-3 minutes.
Step 5
Add chopped spinach, stir to mix. Remove from heat.
Step 6
In a large bowl combine cooked pasta, vegetables and tomato sauce. Toss to mix well.
Step 7
Add a layer of pasta mixture to a casserole dish. Top with ½ of the mozzarella pearls.
Step 8
Add the remaining pasta mixture and mozzarella cheese.
Step 9
Bake in the oven for 16-18 minutes or until cheese is melted and turning golden brown.
Remove from oven and garnish with parmesan cheese.
