Nutritional Info

Nutrition Facts

Serving Size 1 (266g)

Calories 339
Calories from Fat 92 (27%)
Amount Per Serving %DIV
Total Fat 10.2g 16%
Saturated Fat 2.7g 14%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 10.4mg 3%
Sodium 1389.2mg 60%
Potassium 140mg 3%
Total Carbohydrate 45.6g 15%
Dietary Fiber 5.1g 20%
Sugars 2.1g
Protein 13g 26%

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Recipe Description
This recipe can be doubled and baked in a large casserole. Also, it can be started in the morning, and put in the oven that evening. This is a great recipe to use when you're deciding what to feed a crowd.
Prep time
15 min
Cook time
45 min
Ready In
1 hr

Ingredients

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Serves To:USMetric
1 Tablespoon(T)  olive oil
1 Cup(c)  onions, chopped
2 Clove(clv)  garlic, chopped
1   small yellow squash, diced
1   small zucchini, diced
6   plum tomatoes, chopped
1 Tablespoon(T)  basil, dried
1 1/2 Teaspoon(t)  oregano, dried
1 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground
4 Cup(c)  cooked rotini pasta (from about 3 cups dried)
1 Cup(c)  low fat ricotta cheese
1 Slice(sli)  homemade quality white bread, cut into small cubes
2 Tablespoon(T)  parmesan cheese, grated

Preparation

Preheat the oven to 350° F. Heat the oil in a saute pan and cook the onions and garlic until they begin to change color and soften, about 5 minutes. Stir in the squash, zucchini and tomatoes, and cover. Cook until wilted, about 5 minutes more. Stir in the herbs, salt and pepper. Toss in the pasta and ricotta cheese. (Or, if your saute pan isn't large enough to accommodate all of this, toss it in a bowl before putting it in the casserole.) Put the pasta mixture into a 2 to 3 quart casserole. Top with the cubed bread and dust the Parmesan cheese on top. Bake 25 to 35 rninures, until the bread is toasted and the casserole is hot throughout.

Additional notes

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Baked Pasta Casserole
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