8 ounces whole wheat macaroni
1/2 cup canned pumpkin
1 cup fat free cottage cheese
1 cup fat free shredded cheddar cheese
1/3 cup whole wheat (no salt) bread crumbs
Directions:
Preheat oven to 325 degrees.
Fill a pot with water & bring to boil. Add pasta & cook until al dente, app. 5 minutes. Drain pasta and pour into 11 x 7 glass pan.
Meanwhile, puree cottage cheese & pumpkin. Add this mixture to the cheddar cheese & pasta then stir to combine. Top with breadcrumbs & bake for 15 minutes or until top is brown & cheese is melted.
PORTIONS!!!
This dish makes 4 servings!
Calories (per serving)– 317.5
Fat – 1 g
S. Fat – 0
Cholesterol – 5 g
Sodium – 472 mg
Carbs – 53 g
Fiber – 7.5 g
Sugar – 4 g
Protein – 26g
This recipe is borrowed from Hailee Lucas' Facebook Page
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