1 1/2 cups (375 mL) | CATELLI SMART® MACARONI |
2 cups (500 mL) | low-fat liquid egg substitute, well shaken |
1 cup (250 mL) | low-fat evaporated milk |
1 | minced garlic clove |
1/2 tsp (2 mL) each | salt and pepper |
2 cups (500 mL) | frozen California-style mixed vegetables, thawed |
1/4 cup (50 mL) | each finely chopped green onion and basil leaves |
1/4 cup (50 mL) | finely chopped sun-dried tomatoes |
1/4 cup (50 mL) | grated Parmesan cheese |
1 cup (250 mL) | shredded, part-skim Mozzarella cheese |
1 | Cook macaroni according to package directions. Meanwhile, preheat oven to 200°C (400°F). Spray a 10-inch (25 cm) deep-dish pie plate or casserole dish with nonstick cooking spray. |
2 | Whisk eggs with milk, garlic, salt and pepper in a large bowl. Stir cooked macaroni with vegetables, green onion, basil, sun-dried tomatoes and Parmesan cheese in a separate bowl. Scrape pasta mixture into the prepared pie plate; pour egg mixture evenly over top and cover with foil. |
3 | Bake for 15 minutes. Uncover and sprinkle with Mozzarella cheese. Bake for 30 minutes or until just set. Let stand for 10 minutes before slicing. |
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