Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
360
Calories
25g
Protein
15g
Fat
34g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Pea | 1/2 cup (72g) | 62 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp italian seasoning
- 2 cl garlic, crushed
- 1/2 tsp red pepper, crushed
- 1 8 oz can tomato sauce
- 1/4 cup nonfat parmesan cheese
- 1 15 oz can stewed tomatoes
- 2 cup any combo. vege. celery, oni
- red and green bell peppers
- carrots, or spinach
- 1/2 cup peas
- 1 cup nonfat mozzarella cheese, sh
- =
Directions
1
Recipe by: art ginsburg (mr. Food) preparation time: 0:20 preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9"x13" baking dish that has been sprayed with cooking spray; toss with italian seasoning, garlic, crushed red pepper, tomato sauce, and parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30
Recipe sourced from
fandom