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Ingredientes
- extra virgin olive oil cooking spray
- 2/3 c. minced onion
- 1/2 c. minced green pepper
- 1 c. cooked adzuki beans
- 2 c. Mediterranean Tomato-Caper Sauce, (page 709)
- 1 tsp dry mint leaves
- 2 c. elbow macaroni, cooked & divided
- 1/2 c. grated fat-free Parmesan cheese, divided
- 21/3 c. skim lowfat milk
- 2 Tbsp. margarine
- 4 x Large eggs, light beaten
- grnd nutmeg for garnish
Direcciones
- Spray medium saucepan with cooking spray; heat over medium heat till warm.
- Saute/fry onion and bell pepper till tender, about 5 min. Stir in beans, tomato sauce, and mint; cook over medium heat till warm, about 5 min.
- Spoon half the pasta into a 13x9-inch baking pan. Spoon sauce over proportionately; sprinkle with 1/4 c. Parmesan cheese. Spoon remaining macaroni on top.
- Heat lowfat milk and margarine in a small saucepan over medium heat till warm, but not boiling. Beat Large eggs in a medium bowl; whisk warm lowfat milk into Large eggs. Pour lowfat milk mix over casserole; sprinkle with remaining cheese and nutmeg.
- Bake at 350 till topping is set and browned, 50 to 60 min. Let stand 5 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 49 | 16% |
| Total Fat 5.52g | 7% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 76mg | 25% |
| Sodium 172mg | 7% |
| Potassium 565mg | 16% |
| Total Carbs 48.16g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 8.95g | 6% |
| Protein 17.03g | 27% |
