Nutrition Facts

  • One serving:
  • 1-1/2 cups
  • Calories:
  • 369
  • Fat:
  • 12 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 942 mg
  • Carbohydrate:
  • 50 g
  • Fiber:
  • 5 g
  • Protein:
  • 17 g


Meaty Manicotti

“This simple dish has been very popular at family gatherings and potlucks,” notes Lori Thompson of New London,... View this recipe »



Broccoli Pasta Bake

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“I came up with this recipe in the middle of broccoli season, using ingredients I had on hand,” writes Evelyn Peterson of Corvallis, Montana. “My family loves this light and pleasing casserole.”

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 45 min.

Ingredients:

  • 12 ounces uncooked spaghetti
  • 8 cups chopped fresh broccoli
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/4 cup fat-free milk
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 1/4 cup sunflower kernels

Directions:

Boil spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.
    In a large bowl, combine soup and milk. Stir in the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Add spaghetti and broccoli; mix well.
    Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 8 servings.


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