Penne Vegetable Bake

Author: Canadian Living

Individual little baking dishes are just right for a meal for two. Jarred pesto makes cooking it easy.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

  • 1 cup penne
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion chopped
  • 1 cup chopped carrots
  • 1 cup cauliflower floret
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons prepared pesto
  • 1 egg
  • 1 tub cottage cheese
  • 1 plum tomato sliced
  • 2 tablespoons (25 mL) grated Parmesan cheese

Method

In pot of boiling salted water, cover and cook pasta until tender but firm, about 10 minutes; drain and set aside.

In same pot, heat oil over medium heat; fry onion, carrot, cauliflower, salt and pepper, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Add pasta and pesto; toss to coat.

In bowl, whisk egg with cottage cheese; stir into pasta mixture and toss to coat. Divide between two 2-cup (500 mL) baking dishes; press gently. Arrange tomato over top; sprinkle with cheese. Bake in 375°F (190°C) oven until golden and bubbly, about 30 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1296 mg
  • Protein 31 g
  • Calories 512.0
  • Total fat 22 g
  • Cholesterol 117 mg
  • Saturated fat 7 g
  • Total carbohydrate 49 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 68.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 151.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Penne Vegetable Bake

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