Bow Ties and Ricotta Bake
Source of Recipe
3 fat chicks
Recipe Introduction
8 servings
6 points each
List of Ingredients
8 oz bow tie pasta
1 c chopped fresh broccoli
1 c diced yellow squash
1/2 c diced carrots
1 small sweet onion, diced
2 cloves garlic, minced
2 tsp olive oil
1 (7 oz) jar roasted red bell peppers, drained and diced
1 (16 oz) container part skim ricotta cheese
1 (12 fl oz) can evaporated skim milk
1 TBS dijon mustard
1 tsp salt
1 tsp fresh cracked black pepper
1/2 c egg substitute
3 plum tomatoes, sliced
1/3 c italian-seasoned breadcrumbs
1/2 c grated Romano cheeseRecipe
Cook bow tie pasta according to package directions. Do not overcook. Drain and put in large mixing bowl. Saute broccoli, squash, carrots and onion in olive oil until tender. Add vegetables to pasta. Stir in red pepper, ricotta cheese, evaporated milk, mustard, salt and pepper. Stir well to blend, then stir in the egg substitute. Pour mixture into 9x13 pan which has been sprayed with cooking sprayed. Top with tomato slices. bread crumbs, and Romano cheese. Cover with foil and bake for 15 mins. Uncover and bake 20 mins more or until golden.
cal 297, fat 9g, protein 18g, fiber 3g, sodium 533mg, carbs 36
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