Tonight's Dinner - Cheesey Pasta & Pea Bake

[Guest guest]

This is an adaptation of a Vegetarian Times recipe, from the latest issue.

They used broccoli and I had none (I bought it for the recipe but then used

it up earlier in the week by mistake) and I used a bit more cheese (cheese

freak here!) and used flavored breadcrumbs. I also used egg substitute as I

was running out of eggs and needed some for tomorrows breakfast and I used

rotini pasta instead of Penne. BOY did I adapt it!

 

It came out pretty good. I ate more than 1 serving, and I've started to

watch my weight again (naughty, naughty). I liked it alot, DH liked it but

not as much. Son ate 3 bites and said it was good (he's a picky eater).

 

* Exported from MasterCook *

 

Cheesey Pasta & Pea Bake

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

cooking spray

Colonna Roasted Garlic Breadcrumbs -- for sprinkling

1 tsp olive oil

1 med onion -- chopped

2 cloves garlic -- sliced

1 10 oz pkg frozen peas -- thawed

1/2 lb rotini pasta

egg substitute for 3 eggs

3/4 cup skim milk

1 tsp Garlic Pepper Sauce -- to taste

1 1/2 cups smoked mozzarella cheese -- shredded

For topping:

3 tbsp Colonna Roasted Garlic Breadcrumbs -- or regular

kind

1 tsp olive oil

extra cheese

 

Bring a large pot of water to a boil. Add salt and pasta and cook until al

dente, about 13 minutes for rotini.

 

While water is boiling, preheat oven to 350°F. Coat an 8 " square baking pan

with cooking spray and sprinkle with some breadcrumbs. Tilt to coat evenly.

 

In a small bowl, combine the breadcrumbs and the oil. Mash together until it

forms a bit of a paste. Set aside.

 

In a nonstick skillet, heat 1 tsp olive oil and add onion and garlic and

saute until onion is lightly browned and tender, 4 minutes. Set aside. Make

sure not to burn the garlic.

 

When pasta is done, drain and put under cold running water. Drain again.

Place in a large bowl.

 

Mix together the egg substitute, milk, hot sauce, salt and pepper to taste.

Add the cheese, cooked onion mixture, and peas. Mix well. Pour into prepared

pan, spreading to get into the corners. Sprinkle with cheese and the

reserved breadcrumb mixture.

 

Bake uncovered for 45 minutes until top is golden brown and crispy. Make

sure filling is set.

 

Transfer to wire rack and let cool a bit. Cut into quarters and serve HOT.

 

Nutritional information: 384 calories, 27g protein, 18g total fat (8g sat

fat), 28g carbo, 435mg sodium.

 

 

 

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RisaG