Low Calorie Vegetarian Recipes

PER SERVE
Calories: 260 cal
Fat: 9 g
Cholesterol: 15 mg
Sodium: 300 mg
Carbohydrates: 31 g
Dietary Fiber: 3 g
Protein: 14 g

• 1 (7-ounce) package uncooked dried elbow macaroni

• 1/4 cup dried bread crumbs

• 1 tablespoon butter or margarine

• 1 medium (1/2 cup) onion, chopped

• 1 teaspoon Italian seasoning*

• 1/4 teaspoon coarsely ground pepper

• 1 teaspoon finely chopped fresh garlic

• 1 (9 to 10-ounce) package frozen chopped spinach, thawed, drained

• 1 cup (4 ounces) mozzarella cheese, shredded

• 1/2 cup freshly grated Parmesan cheese

• Spaghetti sauce, if desired

1. Heat oven to 350°F. Cook macaroni according to package directions. Drain. Set aside.
2. Meanwhile, sprinkle bread crumbs into buttered 3-quart casserole. Set aside.
3. Melt butter in 10-inch skillet until sizzling; stir in onion, Italian seasoning, pepper and garlic. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). Stir in spinach. Continue cooking, stirring constantly, until spinach is heated through (2 to 4 minutes). Stir in cooked macaroni and all remaining ingredients except spaghetti sauce.
4. Spoon into prepared casserole, pressing gently. Bake for 20 to 25 minutes or until heated through. Serve spaghetti sauce over baked pasta, if desired.

Makes 6 servings.

*Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/8 teaspoon rubbed sage.