Confetti Veggie Macaroni Bake

Rated

Ingredients

3 cups Whole wheat macaroni, elbow shaped
2 cup warm water
1 lb low-fat cottage cheese
1 whole Diced red bell pepper
1 whole green pepper, diced
1 cup sliced yellow squash
1 cup sliced zucchini
1 whole Large onion, thinly sliced
1/2 tsp garlic powder
1/4 cup canned tomato paste
1 teaspoon dried dried oregano oregano
½ teaspoon dried basil leaf
2 tbsp chopped fresh parsley
16 oz canned whole tomato, quartered & save juice
3 tbsp grated Parmesan cheese

Preparation

Preheat oven to 300°F (150°C). Arrange macaroni evenly on bottom of a large baking dish. Pour water over macaroni.

Spread cottage cheese over macaroni.

Next layer peppers, squash, zucchini and onion over cottage cheese.

Sprinkle with seasonings, then top with tomato paste, tomatoes and juice.

Sprinkle with Parmesan cheese and bake, uncovered, 1-1/2 hours.

Yield

Serves 12

Cook Time

Prep Time: 15 mins.
Cook Time: 60 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 12
Amount Per Serving:
Calories: 150
Calories from Fat: 126
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 14g
21%
Carbohydrates 37g
12%
Dietary Fiber 14g
56%
Saturated Fat 14g
70%
Calories 150kcal
7%
Cholesterol 3mg
1%
Protein 21g
35%
Sodium 270mg
11%
Calcium
1%
Iron
23%
Vitamin A
9%
Vitamin C
46%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.