Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Sunday, October 15, 2017

Sunday Supper - Cheesy Tortellini Skillet Casserole



It's fall...beautiful fall. Fall colors, fall aromas, fall comforts and fall flavors! FlavorMosaic has an easy, cheesy peasy Cheesy Tortellini Skillet Casserole  that screams fall comfort food.  Ready in about 20 minutes, one skillet clean up and you'll be ready in no time to curl up and relax the night away. For the recipe, complete with beautiful photos, simply click on the photo above.

Thanks for stopping by today!


Monday, January 19, 2015

Baked Ziti and Veggies

A healthy meatless meal that is veggie heavy and will leave you feeling full and satisfied. Perfect for the waistline too :-)

Baked Ziti and Veggies

Ingredients

4 oz. uncooked ziti (I used Rice Shells as shown in the photo)
1 TBS olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese, divided
2 TBS chopped fresh basil
2 tsp chopped fresh oregano
3/4 tsp salt, divided
1/8 tsp crushed red pepper
1/4 cup part-skim ricottta cheese
1 large egg, lightly beaten
Cooking spray


Directions:

Cook pasta according to package directions. Drain. Rinse. Set aside.

Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes.


Add tomato and garlic; saute 3 minutes.


Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and crushed red pepper.

Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.


Bake at 400 degrees for 15 minutes or until bubbly and browned.

Serves 4. (Serving size: approx. 1 1/2 cups)

Nutritional Information:

Calories 301
Fat 12.1 g
Sat Fat 5.3 g
Monofat 5 g
Polyfat 0.9 g
Protein 16.5 g
Carbohydrate 32.8 g (if using regular pasta)
Fiber 4.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 640 mg
Calcium 291 mg

(Recipe and nutrititional information taken from www.cookinglight.com)