This is a kind of healthy but really tasty. A big serving contains close to 50% of your fat for the day. I think its worth it because Taryn said "you hit it out of the park with this one". If you don't use the low fat cheese I suggest it will probably be your entire fat allocation for the week and give you indigestion... so be careful about which cheeses you use. 5 cups pasta (we like short whole wheat noodles but you can pick your own type) 1 Cup Chopped Red Onion 1 Cup Frozen Corn off the cob 3 cloves garlic minced 1 cup chopped tomatoes 4 cups low fat shredded mozzarella 2 cups low fat sharp cheddar (Cabbot 75% reduced fat is good) 1 cup crumbled feta cheese 3 table spoons olive oil 3 table spoons "Italian Herbs (parsley sage rosemary thyme basil".. the pre combined dried shaker at the grocery is really convenient for our purposes 1 cup crumbled Bagel Crisps or other crunchy stuff for topping Cook the pasta then drain: just follow the instructions on the box Pre heat the oven to 350 Oven Safe Pot: If you have an oven safe pot, use it on the stove for the next step, if not don't worry you can just dump it all into a Pyrex dish for baking. Add olive oil, onion garlic and corn Saute over medium/high heat until onion becomes mostly transparent Add tomatoes, the "Italian herbs" Reduce to medium heat cook for a few minutes until the tomatoes soften and the herbs are well mixed in Add the pasta Combine the pasta and the stuff you just sauteed Add most of the cheese: Combine all your cheese into one bowl and then set aside about 1/4 of the combined cheese stir 3/4 of the cheese into the pasta Add salt and pepper to taste and stir in Add toppings* *If your pot is not oven safe, Transfer the pasta to a pyrex dish Spread the bagel crisps and remaining cheese over the top. Bake at 350 until the toppings are melted and it looks a little crispy on top... about 20 to 30 min. |
Main Course Recipes >