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Baked Pasta With Tomato Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Italian Bake, Main dish, Pasta, Vegetables 4 Servings

INGREDIENTS

1 28oz tomatoes in juice
3/4 t Italian seasoning
1 t Salt
1/2 t Pepper
12 oz Spaghetti
10 oz Frozen mixed vegetables
15 oz Ricotta cheese
1/2 c Milk
3 Eggs
1/4 c Parm cheese

INSTRUCTIONS

Heat oven to 375. Grease 13x9x2 baking dish.  Empty can of tomatoes
into medium saucepan.  Stir in italian  seasoning, 1/2 t salt and 1/4 t
pepper.  Bring to a boil, stirring  and breaking up matoes with a
wooden spoon.  Reduce heat and simmer  25 min, stirring occasionally or
til desired thickness.  While sauce cooks bring a large pot of lightly
salted wter to a boil.  Add spaghetti and cook according to package
directions, adding frozen  veggies to pot for last 5 min of cooking
time.  Drain well.  Meanwhile mix ricotta, milk, eggs, remaining salt
and pepper in a  large bowl.  Add spaghetti with vegetables and mix
well.  Transfer to  prepared dish and smooth top.  Bake 15 min til set.
Sprinkle with parm cheese; serve with the tomato  sauce.  Posted to
MM-Recipes Digest V4 #139 by Lisa J  <maulkin@ma.ultranet.com> on May
19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 605
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 180.4mg
Sodium: 916mg
Potassium: 578.7mg
Carbohydrates: 80.8g
Fiber: 5.7g
Sugar: 4.3g
Protein: 33.7g


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