Makes 4 servings
1 teaspoon olive oil
1 cup minced onions
1/4 cup minced fresh flat-leaf parsley
1 teaspoon dried oregano leaves
1 1/3 cups fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped mushrooms
1 1/2 cups tomato sauce
1 cup chopped red bell pepper
6 ounces broad egg noodles, cooked and drained
3/4 ounce grated Parmesan cheese
Preheat oven to 400o F. Spray an 8" square baking pan with nonstick
cooking spray. In medium skillet, heat oil; add onions. Cook over medium-high
heat, stirring frequently, 3-4 minutes, until golden brown. Remove skillet
from heat; stir in parsley and 1/2 teaspoon of the oregano. Transfer half
onion mixture to small bowl; stir in ricotta cheese, salt and black pepper.
Set aside. To onion mixture remaining in skillet, add mushrooms, tomato
sauce, red pepper and the remaining 1/2 teaspoon oregano; stir to combine.
Place over medium-high heat; bring to a boil. Reduce heat to low; simmer,
covered, 5 minutes, until vegetables are tender. Place noodles in prepared
baking pan; top with ricotta cheese mixture, then vegetable mixture. Sprinkle
evenly with Parmesan cheese; bake 20 minutes, until golden brown and bubbly.
SIZE: 4 equal servings
PER SERVING: 325 Calories, 5 g Total Fat, 2 g Saturated Fat,
896 mg Sodium, 47 g Total Carbohydrate,
4 g Dietary Fiber, 22 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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