Pasta-vegetable Casserole
1 small onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 cups chopped fresh or low-sodium canned tomatoes with juice
6 ounces low-sodium tomato puree or low-sodium tomato paste
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
2 pinches black pepper
2 1/2 cups shell pasta, cooked until al dente and well drained in a colander
1 cup chopped broccoli, steamed
3/4 cup chopped red bell pepper
2 cups nonfat ricotta cheese
1/2 cup nonfat grated Parmesan cheese
Pinch of ground nutmeg
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