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Confetti Macaroni Bake^

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&# 226;ÂÂs a comforting yet healthy option that appeals to both adults and children looking for a delicious, veggie-filled dinner.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 837.3
Dietary: Vegetarian
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
  • 3 cup Whole wheat elbows
  • 2 cup Boiling water
  • 1 pound Lowfat cottage cheese
  • 1/2 Sweet Red pepper, diced
  • 1/2 Sweet Green pepper, diced
  • 1 cup Yellow sauash, sliced
  • 1 cup Zucchini, sliced
  • 1 md Onion, sliced
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried basil
  • 2 tablespoon Fresh parsley, chopped
  • 1 can (6oz) tomato paste, no salt
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 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. 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. 4
    Stir in the garlic powder, dried oregano, and dried basil to season the mixture.
  5. 5
    Transfer the vegetable and pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  6. 6
    Spread the tomato paste evenly over the top of the mixture.
  7. 7
    Sprinkle the chopped fresh parsley over the tomato paste layer.
  8. 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. 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
Read it online: https://www.chefs-mate.com/recipe/confetti-macaroni-bake/