Ingredients
- 463 mg sodium
- 49 grams carbohydrates
- 17 grams protein
- 15 mg cholesterol
- 12 nonstick skillet over high hea when (hot)
- 10 grams fat
- 2 3/4 grams fiber
- 2 1/2 casserole
- 1 monterey jack cheese parmesan cheese (grated)
- 3/4 assortment such as mushrooms
- 1/2 pasta in shallow
- 26 ounces spicy pasta sauce
- 5 cups vegetables (diced)
- 3 cups skim mozzarella (shredded)
- 1 1/2 cups mozzarella
- 10 ounces pennette
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 tablespoon oil in
- 2 teaspoons garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
Fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used. The casserole is easily doubled or tripled. SOURCES. Recipe taken from "Good Cooking: Besides Barbecue" By Abby Mandel !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net
