Vegetarian

Creamy Baked Vegetable and Cheese Penne is for Dinner.

Creamy Baked Vegetable and Cheese Penne takes 20 minutes to prepare.

Creamy Baked Vegetable and Cheese Penne takes 30 minutes to cook.

Creamy Baked Vegetable and Cheese Penne makes 2 servings.

The ingredients for Creamy Baked Vegetable and Cheese Penne are:

Ingredients:

2 oz Whole Wheat Penne
1 cup fresh Broccoli, chopped
1 cup chopped Mushrooms
1/2 cup diced red bell pepper
1 clove Garlic, minced
1 cup fresh Spinach
1/3 cup 2% evaporated milk
1/4 Egg substitute
1/2 tsp crushed red pepper
1/4 cup grated Mexican Cheese Blend
2 tbsp Panko Breadcrumbs
1 tbsp Parmesan Cheese, grated

Here is how you make Creamy Baked Vegetable and Cheese Penne:

Preheat oven to 425. Spray a 1 quart baking dish with cooking spray. Set aside.Cook pasta according to directions, omitting salt and oil. During last 4 minutes of cooking, add broccoli. Drain and return to pan, keep off heat.Meanwhile, spray non-stick pan with cooking spray. Saute mushrooms, red pepper and garlic until mushrooms release their moisture and peppers are crisp tender. Add spinach stirring just until it wilts. To pasta, add vegetables, egg substitute, milk, crushed red pepper and Mexican blend cheese. Season to taste with salt and pepper. Spoon mixture into prepared dish. Combine breadcrumbs and parmesan. Sprinkle over dish.Bake uncovered about 30 minutes until browned and lightly set. Let stand 10 minutes before serving. Serving Size:?Makes 2 servings

The nutritional information for Creamy Baked Vegetable and Cheese Penne is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 265.4

• Total Fat: 5.7 g
• Cholesterol: 19.4 mg
• Sodium: 331.2 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 5.6 g
• Protein: 18.2 g

The dietary needs meet for Creamy Baked Vegetable and Cheese Penne is Low Fat