| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Vegetarian | Cheese, Crs98, Lacto, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Pasta, Cooked & Drained |
| 1 | c | Ricotta Cheese |
| 1/2 | c | Minced Onion, * See Note |
| 8 | oz | Plain Yogurt, * See Note |
| 1 | t | Salt |
| 1/8 | t | Ground Pepper, * See Note |
| 1/4 | t | Nutmeg |
| 1 | Egg White, Optional | |
| 1 | T | Parmesan Cheese, * See Note |
INSTRUCTIONS
Preheat oven to 350F. Oil a small casserole. Combine all ingredients, except pasta, until blended. Place pasta in casserole; pour cheese mixture over top and mix in well. Bake about 10 to 15 minutes or until set. Carolyn Shaw 2/25/98. NOTES : 1/3 to 1/2 cup minced onion. Original called for nonfat yogurt. Black or white pepper. Or to taste. Recipe by: Vegetarian Times 101 Low-Fat & Fast Spring 1998 Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 23.6mg
Sodium: 735.7mg
Potassium: 347.3mg
Carbohydrates: 51.6g
Fiber: 1.7g
Sugar: 5.1g
Protein: 18.9g