Healthy Pasta Recipes

Ingredients:

8 lasagna noodles
10 oz pk frozen chopped broccoli
14 1/2 oz can tomatoes
15 oz can tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped grn/sweet red pepper
1 1/2 tsp dried basil, crushed *
2 bay leaves
1 clove garlic, minnced
1 beaten egg
2 cup lo-fat ricotta or cottage ch
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Instructions:

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan
cheese, and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with
half the noodles, half of the broccoli mixture, and half of the
remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
minutes before serving.
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Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g
fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

Servings: 8