| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz.) tomato puree |
| 1 |
c |
Water |
| 2 |
ts |
Italian seasonings |
| 1 |
ts |
Garlic powder |
| 1 1/2 |
lb |
Low-fat cottage cheese |
| 1/2 |
ts |
Onion powder |
| 1 |
pk |
(8 oz.) elbow macaroni, uncooked |
| 4 |
oz |
Mozzarella cheese, sliced |
INSTRUCTIONS
In a small bowl combine tomato puree, water, Italian seasonings and 1/2
teaspoon garlic powder. In another bowl combine cottage cheese, onion
powder and the remaining garlic powder. Spray a 9 x 9 x 2-inch casserole
dish with vegetable cooking spray and spread 1/3 of the tomato mixture in
the dish. Layer 1/2 of the macaroni, all the cheese mixture and 1/3 of the
tomato mixture. Add remaining macaroni and cover with remaining tomato
mixture. Cover and bake at 350 degrees for 1 hour. Uncover and top with
Mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes.
Let stand for 10 minutes before serving. Yield: 6 servings. Approximate
calories/serving: 220. This recipe is from the American Heart Association,
4th Edition Cookbook. Posted to Digest eat-lf.v097.n169 by Corbin
<corbin@misslink.net> on Jul 04, 1997
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