3 c Whole wheat elbows
2 c Water; boiling
1 lb Low-fat cottage cheese
1/2 Sweet red pepper; diced
1/2 Sweet green pepper; diced
1 c Yellow sauash; sliced
1 c Zucchini; sliced
1 md Onion; sliced
1/2 ts Garlic powder
1 ts Dried oregano
1/2 ts Dried basil
2 tb Fresh parsley; chopped
6 oz Can tomato paste;
- no salt added
16 oz Can diced tomatoes;
- undrained
3 tb Parmesan cheese
Layer evenly in baking dish:
Macaroni, water, cottage cheese, peppers, yellow squash, zucchini,
and onion. Sprinkle with seasonings and then layer the tomato
paste, tomatoes, and juice. Sprinkle with cheese and bake in a
preheated 350°F oven, uncovered, for 1-1/2 hours.
Per serving: 158 Cal, 10 g Protein, 27 g Carbs, 1 g Fat,
189 mg Sodium, 3 mg Cholesterol
Adapted FROM: Cooking for Good Health by Gloria Rose
