|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|
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.
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.
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.