Confetti Macaroni Bake^

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Servings: 12 Difficulty: Intermediate
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A vibrant, vegetable-packed pasta bake with creamy cottage cheese and rich tomato flavors
Confetti Macaroni Bake^ recipe image

This Confetti Macaroni Bake is a wholesome, vegetarian main dish that transforms simple whole wheat elbows into a hearty meal. The combination of low-fat cottage cheese, colorful diced peppers, and fresh zucchini creates a creamy yet textured experience. Infused with garlic, oregano, and basil, it offers a robust Italian-inspired flavor profile without the heaviness of traditional casseroles. Perfect for busy weeknights or potlucks, this bake is satisfying, nutritious, and easy to prepare with pantry staples. It’s a comforting yet healthy option that appeals to both adults and children looking for a delicious, veggie-filled dinner.

Confetti Macaroni Bake^ recipe image
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Confetti Macaroni Bake^

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 837.3

Description

This Confetti Macaroni Bake is a wholesome, vegetarian main dish that transforms simple whole wheat elbows into a hearty meal. The combination of low-fat cottage cheese, colorful diced peppers, and fresh zucchini creates a creamy yet textured experience. Infused with garlic, oregano, and basil, it offers a robust Italian-inspired flavor profile without the heaviness of traditional casseroles. Perfect for busy weeknights or potlucks, this bake is satisfying, nutritious, and easy to prepare with pantry staples. It&# 226;ÂÂs a comforting yet healthy option that appeals to both adults and children looking for a delicious, veggie-filled dinner.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. In a large bowl, combine the whole wheat elbows with the boiling water and let sit for 5 minutes to begin softening, then drain if excess water remains.
  3. To the macaroni, add the cottage cheese, diced red and green peppers, sliced yellow squash, zucchini, and sliced onion. Mix gently until evenly distributed.
  4. Stir in the garlic powder, dried oregano, and dried basil to season the mixture.
  5. Transfer the vegetable and pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  6. Spread the tomato paste evenly over the top of the mixture.
  7. Sprinkle the chopped fresh parsley over the tomato paste layer.
  8. Bake uncovered in the preheated oven for 1 hour and 30 minutes, or until the vegetables are tender and the top is lightly browned.
  9. Allow to cool for 5-10 minutes before serving to let the flavors meld.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 837.3kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 3.6g18%
Cholesterol 15.9mg6%
Sodium 1075.1mg45%
Total Carbohydrate 159.4g54%
Dietary Fiber 24.3g98%
Sugars 17.1g
Protein 41.7g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: macaroni, bake, cottage cheese, vegetarian, whole wheat, peppers, zucchini, italian, tomato paste, healthy dinner, family meal, low fat, comfort food, vegetables, garlic, basil, oregano, onion, squash, easy recipe
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