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Veggie Pasta Noodles Casserole
Created by:
Brooke Farmer
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
8
servings
A veggie packed healthy pasta made with whole wheat noodles and baked with cheese on top. Pasta night just got a whole lot healthier!
Ingredients
▢
1
jar Prego Light Smart Traditional Pasta Sauce
▢
1
16 oz
box whole grain rotini pasta
▢
1
onion,
diced
▢
1
cup
white mushrooms,
sliced
▢
1/2
cup
carrots,
shredded
▢
1/2
cup
zucchini,
diced
▢
1
tbsp
garlic,
minced
▢
1
tbsp
Splenda,
or your favorite sweetener
▢
2
tsp
extra virgin olive oil
▢
1/4
cup
reduced-fat Parmesan cheese
Instructions
Preheat oven to 350ºF. Lightly coat a casserole dish with nonstick cooking spray and set aside.
In a large skillet, add extra virgin olive oil, onion, garlic, mushrooms, carrots, and zucchini.
Cook for 3-5 minutes until vegetables are tender.
In a large stock pan, boil water and add pasta. Cook pasta until cooked through. Drain and set aside.
Add spaghetti sauce to skillet and stir to mix sauce with vegetables.
Add sweetener to sauce and cover skillet with lid. Cook sauce over medium heat for 10 minutes.
After sauce has heated through, mix sauce with pasta.
Pour pasta and sauce into casserole dish.
Top with Parmesan cheese.
Cook in oven for 10 minutes until cheese is melted and serve immediately.
Notes
WWP+: 6
SmartPoints: 7
Nutrition
Calories:
225
kcal
|
Carbohydrates:
43
g
|
Protein:
8
g
|
Fat:
3
g
|
Sodium:
302
mg
|
Fiber:
4
g
|
Sugar:
7
g
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