Ingredients:
- 1 (270 g) tub philadelphia tomato basil cooking creme
- 1 red pepper, cut into bite-size pieces
Directions:
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, mix all remaining ingredients except shredded cheese until blended.
- Drain pasta. Add to cream cheese mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly in plastic wrap. Freeze up to 3 months. Refrigerate overnight to thaw.
- Heat oven to 350 degrees F. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour or until heated through, uncovering after 45 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.74 Kcal (648 kJ) | ||
| Calories from fat | 56.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 10% | |
|---|---|---|---|
| Cholesterol | 18.86mg | 6% | |
| Sodium | 443.41mg | 18% | |
| Potassium | 156.38mg | 3% | |
| Total Carbs | 13.41g | 4% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 12.02g | 24% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 0.9mg | 5% | |
| Calcium | 283.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 124.65 Kcal (522 kJ) | ||
| Calories from fat | 45.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 10% | |
|---|---|---|---|
| Cholesterol | 15.19mg | 6% | |
| Sodium | 357.17mg | 18% | |
| Potassium | 125.97mg | 3% | |
| Total Carbs | 10.81g | 4% | |
| Sugars | 2.85g | 14% | |
| Dietary Fiber | 1.61g | 8% | |
| Protein | 9.68g | 24% | |
| Vitamin C | 23.7mg | 49% | |
| Iron | 0.8mg | 5% | |
| Calcium | 228.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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