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Recipes
Yield: Serves 4. 1 cup each.
Recipes
Pizza Macaroni Casserole
| Nutrition Information | |
| Calories: | 330 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 440mg |
| Carbohydrates: | 57g |
| Dietary Fiber: | 8g |
| Sugars: | 16g |
| Protein: | 22g |
| Vitamin A: | 4000iu (80%) |
| Vitamin C: | 24mg (40%) |
| Calcium: | 350mg (35%) |
| Iron: | 3.6mg (20%) |
Ingredients
Instructions
1-1/2 cups elbow macaroni, dry
4 cups low-sodium pasta sauce
1 cup sliced mushrooms
1 cup sliced red onion
1 cup sliced peppers
1/4 cup grated parmesan cheese
1 cup nonfat grated mozzarella
Cook macaroni according to package directions. Drain macaroni when tender and place in the bottom of an 8 inch square oiled pan.
Preheat oven to 400 degrees F. Spread the sauce over the noodles. Add vegetables and sprinkle with parmesan. Bake until veggies are tender, about 20 minutes. Top with non-fat mozzarella and serve hot.
Total Preparation & Cooking Time: 35 min. (15 Prep, 20 Cook)
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