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Ingredientes
- 1 box , (8 ounce) whole wheat rigatoni
- 1 jar , (26 ounce)fat-free pasta sauce (We used chunky mushroom)
- 1 can (14 1/2 ounce) ready-cut diced tomatoes
- 1 bag , (16 ounce) frzn broccoli, red pepper, onion, and mushroom mix (or possibly similar veggie mix)
- 1 pkt Frzn broccoli florets
- 1/2 bag , (12 ounce size) frzn prebrowend all-vegetable burger crumbles (we used Green Giant Brand)
- 1 tsp Dry basil
- 1/4 tsp Fennel seeds
- 1 bag , (4oz) shredded part-skim mozzarella( I used soy cheddar cheese)
Direcciones
- This is my first time to post a message. I fixed this recipe last night. It was very good. It is easy to prepare. Mix and bake in the same dish. This is from Prevention Magazine January 1998. Hope you enjoy it!
- 1.Preheat oven to 400 degrees. Cook pasta according to package directions:drain.
- 2.Combine pasta and remaining ingredients in a 9x13-in. baking dish: bake till heated through, about 20 min.
- Serves 6 (1 1/2 C. each)
- sodium. Also a very good source of vitamins A,C,and K, and calcium.
- The fennel seeds give the soy burger a real sausage taste. This looks as good as it tastes.
- You could also use Veggie Grnd Round by YVES. Whole Foods Store carries it. Very good!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 128 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 123mg | 5% |
| Potassium 1182mg | 34% |
| Total Carbs 24.9g | 7% |
| Dietary Fiber 9.9g | 33% |
| Sugars 6.31g | 4% |
| Protein 10.56g | 17% |
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