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Ingredients
- 1 pkg. noodles
- 1 lg. jar Ragu spaghetti sauce with mushrooms
- 1 can black olives, liquid removed (sm. can minced)
- 4 stalks celery, minced diagonally
- 1 green pepper
- 1 lg. onion
- 1 can mushrooms
- 1 1/2 c. lowfat cottage cheese
- 1 c. grated mozzarella cheese
Directions
- Cook noodles. Saute/fry celery, green pepper, onion and mushrooms in small amount of water till onions are clear. Mix vegetables and liquid removed olives with spaghetti sauce.
- Put 1/2 liquid removed cooked noodles in 13 x 9 inch casserole dish. Add in 1/2 vegetables, olives sauce mix. Add in the cottage cheese by spoonfuls to the casserole add in remainder noodles. Top with sauce, olives and vegetables. Sprinkle the cheese on top of casserole. Bake at 350 degrees for 30 min till bubbly. Serves 10-12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 135 | 46% |
| Total Fat 15.56g | 19% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1280mg | 53% |
| Potassium 431mg | 12% |
| Total Carbs 19.55g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.42g | 6% |
| Protein 19.9g | 32% |
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