Name: Confetti Macaroni Bake
Ingredients: 3 c Elbow macaroni -- uncooked; 2 c Water -- boiling; 1 lb Fat-free cottage cheese; 1 sm Red pepper -- diced; 1 sm Green pepper -- diced; 1 c Squash -- sliced; 1 c Zucchini -- sliced; 1 md Onion -- sliced; 1/2 ts Garlic powder; 1 ts Oregano; 1/2 ts Basil; 2 tb Parsley; 1 6 oz can; 1 16 oz can; Ed; 3 tb Parmesan cheese -- grated; Tomato paste; Tomatoes -- quartered/undrai

CATEGORY	CUISINE	TAG	YIELD
Dairy			12	Servings

INGREDIENTS

3	c	Elbow macaroni — uncooked
2	c	Water — boiling
1	lb	Fat-free cottage cheese
1	sm	Red pepper — diced
1	sm	Green pepper — diced
1	c	Squash — sliced
1	c	Zucchini — sliced
1	md	Onion — sliced
1/2	ts	Garlic powder
1	ts	Oregano
1/2	ts	Basil
2	tb	Parsley
1		6 oz can
1		16 oz can
		Ed
3	tb	Parmesan cheese — grated
		Tomato paste
		Tomatoes — quartered/undrai

INSTRUCTIONS

Preheat oven at 300.  Arrange macaroni evenly on bottom of large baking
dish.  Pour water over macaroni.  Spread cottage cheese over macaroni.
Next, layer peppers, squash, zucchini, and onion over cottage cheese.
Sprinkle with seasonings, then top with tomato paste, tomatoes, and juice.
Sprinkle with Parmesan cheese and bake, uncovered, 1 1/2 hours.
Recipe By     : Cooking For Good Health
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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