17 Ingredients
  • 8 ounces uncooked elbow macaroni
  • 1 cup chopped fresh broccoli
  • 1 cup diced yellow squash
  • 1/2 cup diced carrots
  • 1 small purple onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 (7-ounce) jar roasted red bell peppers, drained and diced
  • 1 (16-ounce) container ricotta cheese
  • 1 (12-ounce) can evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 3 plum tomatoes, sliced
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/2 cup (2 ounces) shredded Romano cheese
Nutrition
245
12% daily value
12 servings
                                       
                                            vegetarian
     

Fat

16% 10

Saturated

29% 6

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 24

Fiber

8% 2

Sugars

- 6

Sugars, added

- 0

Protein

25% 12

Cholesterol

21% 63

Sodium

16% 380

Calcium

23% 234

Magnesium

9% 37

Potassium

10% 356

Iron

6% 1

Zinc

9% 1

Phosphorus

33% 234

Vitamin A

18% 159

Vitamin C

67% 40

Thiamin (B1)

8% 0

Riboflavin (B2)

16% 0

Niacin (B3)

5% 1

Vitamin B6

9% 0

Folate equivalent (total)

9% 34

Folate (food)

- 30

Folic acid

- 2

Vitamin B12

5% 0

Vitamin D

0% 1

Vitamin E

4% 1

Vitamin K

15% 12
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