Noodle Bake

Makes 4 servings

Ingredients

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 of
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.

SERVING SIZE:  4 equal servings

POINTS:  6.5

SELECTIONS:  1/4 Fat, 3 1/2 Vegetables, 1 1/4 Proteins, 2 Breads

PER SERVING:  325 Calories, 5 g Total Fat, 2 g Saturated Fat,
45 mg Cholesterol, 896 mg Sodium, 47 g Total Carbohydrate,
4 g Dietary Fiber, 22 g Protein, 524 mg Calcium