Baked Macaroni With Vegetables |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is very low in fat. Ingredients:
1 cup barilla plus pasta (elbows, penne or rotini) |
1 zucchini, cut into 1/2 inch cubes |
1 small eggplant, cut into 1/2 inch cubes |
1 bell pepper, diced |
1 onion, diced |
2 garlic cloves, minced |
2 tablespoons whole wheat flour |
2 cups chicken broth |
1 (14 1/2 ounce) can italian-style stewed tomatoes |
1 egg, beaten |
parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to directions on box.
3. Heat a large skillet and spray with olive oil cooking spray.
4. Add vegetables (including garlic) and saute until tender.
5. Stir in flour.
6. Add chicken broth and stewed tomatoes.
7. Cook until thickened.
8. When pasta is done, drain and return to pan.
9. Stir beaten egg into pasta.
10. Mix pasta and egg mixture with vegetable mixture.
11. Turn into a casserole dish that has been sprayed with cooking spray.
12. Sprinkle top with parmesan cheese.
13. Bake for about 30/35 minutes.
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