Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) bag Hy-Vee large elbow macaroni | ||
| 1 tsp. Hy-Vee Select olive oil | ||
| ½ c. chopped onion | ||
| ¾ c. chopped green bell pepper | ||
| 1 clove garlic, minced | ||
| 1 (8 oz) package sliced fresh mushrooms | ||
| 1 (28 oz) can Hy-Vee Italian crushed tomatoes | ||
| 1 (15 oz) can Hy-Vee tomato sauce | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ½ c. Hy-Vee 1% milk cottage cheese | ||
| 1 ½ c. Hy-Vee 2% milk shredded mozzarella cheese, divided |
Directions
- Preheat oven to 375 degrees. Spray a 9-by-13-inch baking pan with non-stick cooking spray; set aside.
- Prepare elbow macaroni according to package directions; drain and return to pot.
- In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, garlic and mushrooms; cook until tender. Add crushed tomatoes, tomato sauce and black pepper. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
- Combine tomato mixture, cottage cheese and 3/4 cup mozzarella with the pasta; pour into prepared pan. Sprinkle with remaining mozzarella. Cover and bake 20 minutes.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 590mg
- Total Carbohydrates: 57g
- Protein: 17g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 40%
0%
Iron 20%
0%
Calcium 20%
Recipe Source:
Hy-Vee large elbow macaroni label.