| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Rigatoni |
| 26 |
oz |
Jar pasta sauce |
| 14 1/2 |
oz |
Canned ready-cut diced tomatoes; drained |
| 14 |
oz |
Frozen broccoli flowerets |
| 6 |
oz |
Frozen vegetable burger crumbles |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Fennel seeds |
| 6 |
oz |
Mozzarella cheese; part skim milk, shredded, divided |
INSTRUCTIONS
1. Preheat oven to 400 degrees. Cook pasta according to package directions,
drain.
2. Combine pasta, pasta sauce, tomatoes, broccoli, burger crumbles, basil,
fennel seeds and 4 oz. of the mozzarella in a 9x13 baking dish. Top with
remaining 2 oz. mozzarella. Bake until heated through, about 20 minutes.
Posted to EAT-LF Digest by Kathy Rogers <kathyrogers@earthlink.net> on Dec
05, 1998, converted by MM_Buster v2.0l.
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