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Ingredientes
- 1 can 28oz tomatoes in juice
- 3/4 tsp Italian seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 12 ounce Spaghetti
- 10 ounce Frzn mixed vegetables
- 15 ounce Ricotta cheese
- 1/2 c. Lowfat milk
- 3 lrg Large eggs
- 1/4 c. Parm cheese
Direcciones
- Heat oven to 375. Grease 13x9x2 baking dish.
- Empty can of tomatoes into medium saucepan. Stir in italian seasoning, 1/2 t salt and 1/4 t pepper. Bring to a boil, stirring and breaking up matoes with a wooden spoon. Reduce heat and simmer 25 minutes, stirring occasionally or possibly til desired thickness.
- While sauce cooks bring a large pot of lightly salted wter to a boil. Add in spaghetti and cook according to package directions, adding frzn veggies to pot for last 5 minutes of cooking time. Drain well.
- Meanwhile mix ricotta, lowfat milk, Large eggs, remaining salt and pepper in a large bowl. Add in spaghetti with vegetables and mix well. Transfer to prepared dish and smooth top.
- Bake 15 minutes til set. Sprinkle with parm cheese; serve with the tomato sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 152 | 26% |
| Total Fat 16.98g | 21% |
| Saturated Fat 8.76g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 802mg | 33% |
| Potassium 563mg | 16% |
| Total Carbs 79.37g | 21% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.45g | 3% |
| Protein 31.33g | 50% |
