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Add a photoServings: 6
Ingredients
- 8 ounce whole wheat rigatoni
- 26 ounce fat-free pasta sauce (we used a chunky mushroom)
- 14 1/2 ounce ready-cut diced tomatoes
- 16 ounce frzn broccoli, red pepper etc. mix
- 10 ounce frzn broccoli
- 6 ounce frzn pre-browned all vegetable burger (Green Giant Crumbles)
- 1 tsp dry basil
- 1/4 tsp fennel seeds
- 4 ounce shredded part-skim mozzarella
Directions
- KMS note: This is very easy to make because only the pasta needs preparation. The vegetables are frzn when they go into the oven, but heat up nicely in the 20 min.
- 1. Preheat oven to 400 F. Cook pasta according to package directions; drain.
- 2. Combine pasta and remaining ingredients in a 9 x 13-inch baking dish; bake till heated through, about 20 min.
- Serves 6 (about 1 1/2 cupseach)
- vitamins A, C, and K, and calcium. Diet Exchanges: Lowfat milk 0; Vegetable 2.9; Fruit 0; Bread 2.9; Meat 2.2; Fat 0.2.
- NOTES : My husband LOVED this. Despite our meatfree household, those meat instincts are still very much alive in him. I liked it too. There was just sufficient cheese to give it the cheese taste. This is a good recipe to make if you have company staying with you over holidays because it just takes a can of this and which, so you can make it while chatting. Since the veggies are still frzn when you pop it into the oven I thought which it would take more time to heat, but it didn'teaspoon Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 32 | 24% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 528mg | 22% |
| Potassium 627mg | 18% |
| Total Carbs 21.93g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 12.13g | 8% |
| Protein 4.32g | 7% |
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