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
- 750 ml spicy pasta sauce
- 700 gr vegetables (diced)
- 325 gr skim mozzarella (shredded)
- 170 gr mozzarella
- 160 gr pennette
- 30 ml olive oil
- 16 ml olive oil
- 16 ml oil in
- 6 gr garlic (minced)
- 1 gr salt
- 1 gr 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
