Category: Pasta

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Spinach and Artichoke Macaroni and Cheese

Spinach and Artichoke Macaroni and Cheese
Video: https://bit.ly/2LXzIMy
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole-wheat elbow pasta
  2. 2 tablespoons unsalted butter
  3. 2 medium shallots, finely chopped (about 1/3 cup)
  4. 3 cloves garlic, finely minced
  5. 3 tablespoons all-purpose flour
  6. 1/2 cup skim milk
  7. 1/3 cup reduced-fat sour cream
  8. 1 cup lightly packed shredded part-skim mozzarella
  9. 2/3 cup lightly packed shredded low-fat Swiss cheese
  10. 1/4 cup lightly packed grated Parmesan
  11. One 6-ounce bag baby spinach (about 6 heaping cups)
  12. One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  13. Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a broiler-safe 2-quart baking dish
  2. Position an oven rack at the center of the oven, and preheat the broiler.
  3. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  4. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  5. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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Cheater’s Lasagna (with ravioli)

Cheater's Lasagna (with ravioli and Italian sausage)
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 jar (24 to 26 ounces) pasta sauce or Quick Tomato Sauce (see note)
  2. 2 bags (18-24 ounces each) frozen large or jumbo cheese ravioli, partially thawed
  3. 1 pound sweet Italian sausage, cooked, drained and crumbled
  4. 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  5. 8 ounces (2 cups) shredded Italian blend cheese or mozzarella cheese
  6. ½ cup grated Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees. Spoon one-third of the pasta sauce into a 13-by-9-inch baking dish. Place half the ravioli on top of the sauce in a single layer; squeeze them in if necessary. Sprinkle with the cooked sausage, the spinach and half the cheese. Layer on the remaining ravioli. Top with the remaining sauce, remaining cheese and Parmesan. Cover with foil that has underside sprayed with vegetable oil cooking spray and bake for 20 minutes. Uncover and bake until bubbling, 5 to 10 minutes more.
  2. Quick tomato sauce: In a large skillet, heat 2 tablespoons of olive oil. Sauté 2 minced garlic cloves for 1 minute. Add ¼ cup chopped onion if you like. Add 28-ounce can diced tomatoes with juices. Bring to a boil, reduce heat and simmer 20-25 minutes. Season with salt and pepper and stir in some chopped fresh basil. Keeps in the refrigerator for three days or frozen for about one month.
Adapted from Real Simple Meals Made Easy
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from Real Simple Meals Made Easy
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Scratchy Husband Pasta

Scratchy Husband Pasta
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ¾ cups extra-virgin olive oil
  2. ¼ pound unsalted butter
  3. 1 whole head of garlic, or at least 10 cloves, peeled, sliced thin across the grain
  4. Good quality salt
  5. 1 pound dried spaghetti
  6. 4 teaspoons of chile flakes
  7. A generous 1/2 cup of grated pecorino or Parmigiano-Reggiano
  8. Many, many cranks of the pepper mill
Instructions
  1. Bring large pot of water to a boil. When water simmers and is about to break to a roiling boil, place a 10-inch deep-sided sauté pan on low heat.
  2. Add the olive oil and butter and sliced garlic to the pan and let the butter melt, as the garlic begins to warm through. When the pasta water gets roiling, add salt to taste. (As always, like seawater.) Add the dry spaghetti. Add chile flakes to the warming garlic-oil mixture and swirl the pan a bit.
  3. Stir the spaghetti and make sure it is cooking evenly and the strands are separated. Swirl the garlic-chile-oil pan smoothly and frequently, and let the garlic soften and start to turn golden as the butter starts to foam and the chile blooms its heat and color into the oil. (On my stove, the burners run quite hot, so I keep it on low the whole time, but if your home burner is weak and you are not getting any foaming or toasting of the garlic by now, tap the heat up a half-step.) At 8 minutes, pull the pasta from the boiling water with tongs, let it briefly drip its excess water above the pasta pot, but then place it right into the garlic-chile-oil pan, letting the last drips of water go right into the sauce.
  4. Turn up the heat under the pasta now and stir vigorously, also tossing the pasta with short sturdy flicks of your wrist, for just about a minute, listening to the water hiss a little as it evaporates in the oil.
  5. Turn off the heat, add cheese and a lot of black pepper. Toss and distribute all the garlic and the cheese and the chile flakes using two forks like you are tossing a salad, making sure every bit is coated and luscious and on the edge even of greasy. (The amount of salt that I put in the pasta water, combined with the salt of the cheese, is enough for us. If you feel it needs it, season with a little more salt, according to your tastes.) Serve immediately.
Notes
  1. I haven't tried this yet, but it looks delicious!
Adapted from The New York Times
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calories
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fat
0g
protein
0g
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Adapted from The New York Times
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Spring Orzo with Asparagus, Lemon and Dill

Orzo with Asparagus, Lemon and Dill
Serves 4
Print
1203 calories
185 g
25 g
37 g
44 g
9 g
1005 g
2118 g
23 g
0 g
26 g
Nutrition Facts
Serving Size
1005g
Servings
4
Amount Per Serving
Calories 1203
Calories from Fat 327
% Daily Value *
Total Fat 37g
57%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 25mg
8%
Sodium 2118mg
88%
Total Carbohydrates 185g
62%
Dietary Fiber 24g
96%
Sugars 23g
Protein 44g
Vitamin A
104%
Vitamin C
302%
Calcium
41%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6-7 ounces orzo
  2. 2 tablespoons olive oil
  3. 1 shallot- diced
  4. 3 garlic cloves- rough chopped
  5. 1 extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.
  6. 1 cup snap peas
  7. ½- ¾ teaspoon salt and pepper ( see notes)
  8. 2 lemons ( or sub one lemon, with preserved lemon)
  9. ½ cup fresh dill
  10. crumbled feta ( optional)
Instructions
  1. Set salted water to boil and cook orzo according to directions.
  2. In a large skillet, heat oil over medium heat.
  3. Add chopped shallot and garlic, and stir frequently, saute until golden and fragrant.
  4. Add asparagus and snap peas. Saute 5-7 minutes stirring often, scooping up the shallot from the bottom of the pan. Add salt and pepper. Cook until asparagus it is bright green, and little a little crisp, cooked to al dente. The thinner the asparagus, the faster it will cook. Turn heat off. Add the zest of one lemon.
  5. Drain pasta and if serving warm, save a little of the hot pasta water. (For Chilled pasta, see notes below. )
  6. Add the warm orzo pasta to the skillet with the asparagus and just a little pasta water to loosen it up to your liking. Stir. Add a generous squeeze of lemon juice and finely chopped preserved lemon if using ( 1-2 tablespoons). Taste for salt and lemon. Add more if necessary or if it tastes bland. Fold in the fresh dill and sprinkle with optional feta ( keeping in mind that feta will add salt too). Serve immediately.
Notes
  1. If serving chilled, place the cooked asparagus mixture in a bowl and let it cool. Rinse the cooked orzo with very cold water until cold. Drain, add to bowl. Drizzle with a little olive oil, generous squeeze of lemon juice, optional preserved lemon. Mix and adjust salt and lemon, adding more if bland. The pasta will soak up the salt when it sits in the fridge so it will probably need more later. Refrigerate – then taste once more before serving, again adjusting, adding more lemon and salt to taste. Fold in the fresh dill right before serving. Add crumbled feta.
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calories
1203
fat
37g
protein
44g
carbs
185g
more
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Lasagna with Leeks and Roasted Red Pepper

Lasagna with Leeks and Roasted Red Pepper
Print
4155 calories
318 g
645 g
211 g
253 g
118 g
2645 g
6862 g
75 g
0 g
73 g
Nutrition Facts
Serving Size
2645g
Amount Per Serving
Calories 4155
Calories from Fat 1854
% Daily Value *
Total Fat 211g
324%
Saturated Fat 118g
588%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 63g
Cholesterol 645mg
215%
Sodium 6862mg
286%
Total Carbohydrates 318g
106%
Dietary Fiber 33g
132%
Sugars 75g
Protein 253g
Vitamin A
419%
Vitamin C
602%
Calcium
510%
Iron
118%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Nonstick cooking spray
  2. 1 tablespoon olive oil
  3. 4 cups chopped leeks
  4. 2 red bell peppers, washed, cored and diced or roasted red peppers, diced
  5. 1-pound mushrooms, cleaned and sliced
  6. 1/4 cup chopped fresh basil
  7. 1/2 cup shredded fat-free or light
  8. mozzarella cheese
  9. 1/1 cup grated Parmesan cheese
  10. 2 cups light ricotta cheese
  11. 1 teaspoon green peppercorns, crushed
  12. 3 cups favorite pasta sauce such as a jar of spicy red pepper
  13. 8 ounces no-boil lasagna noodles or enough for 3 layers
  14. TOPPING
  15. 2/3 cup Parmesan cheese
  16. 1/2, cup fat-free or light shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees. Spray a 12-by-8-by-2-inch lasagna pan with nonstick cooking spray; set aside.
  2. In a large nonstick skillet, warm the olive oil. Add the leeks and sauté until they soften, about 5 minutes. Add the red peppers and sauté an additional 3-4 minutes. Add the mushrooms and sauté until they give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.
  3. Meanwhile, in a medium bowl, combine mozzarella, Parmesan, ricotta and crushed green peppercorns. Mix well.
  4. Spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sautéed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture.
  5. Repeat with another layer, using ½ cup of the remaining
  6. sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.
  7. Sprinkle with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. For the last 10 minutes of baking,
  8. remove the foil.
  9. Remove from oven, and let sit for 10-15 minutes before serving.
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calories
4155
fat
211g
protein
253g
carbs
318g
more
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Meat Sauce

Meat Sauce
Print
1377 calories
70 g
281 g
84 g
93 g
25 g
1518 g
1245 g
38 g
4 g
49 g
Nutrition Facts
Serving Size
1518g
Amount Per Serving
Calories 1377
Calories from Fat 750
% Daily Value *
Total Fat 84g
129%
Saturated Fat 25g
125%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 44g
Cholesterol 281mg
94%
Sodium 1245mg
52%
Total Carbohydrates 70g
23%
Dietary Fiber 17g
67%
Sugars 38g
Protein 93g
Vitamin A
69%
Vitamin C
159%
Calcium
42%
Iron
109%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 Tbs. olive oil
  2. 1 lb. ground beef
  3. 1 medium-large onion, diced
  4. 1 stalk celery, chopped
  5. 3 large cloves garlic, chopped fine
  6. 1 28-oz. can diced tomatoes
  7. 1 6-oz. can tomato paste
  8. 1½ cups water
  9. 2 tsp. dried oregano
  10. Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large saucepan and sauté the onions, celery and garlic for about 5 minutes until soft but not browned.
  2. Add the ground beef, breaking up large clumps, and saute until it is no longer pink.
  3. Add the diced tomatoes, the tomato paste and the water (use the water to rinse out the tomato paste can so you get all the tomato paste that clings to the sides and bottom)
  4. Add the oregano. Bring to a boil and simmer, covered, for about an hour, adding more water if the sauce is too thick.
  5. Add salt and black pepper to taste.
Notes
  1. See more
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calories
1377
fat
84g
protein
93g
carbs
70g
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Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon butter
  2. 1/2 cup finely chopped onion
  3. 1/3 cup finely chopped celery
  4. 1/2 teaspoon ground pepper
  5. 1/2 teaspoon salt
  6. 3/4 cup frozen peas
  7. 3/4 cup carrot (I use the pre-cut matchstick carrots)
  8. 8 ounces sliced mushrooms (optional)
  9. 1/2 cup white wine (or sherry)
  10. 1/2 cup flour
  11. 4 cups chicken broth (or turkey broth)
  12. 3/4 cup parmesan cheese (divided)
  13. 4 ounces light cream cheese (low fat)
  14. 1 (8 ounce) package penne (undercooked)
  15. 2 cups turkey meat, cooked and shredded (or chicken)
  16. 1/4 cup breadcrumbs (I use panko)
Instructions
  1. Preheat oven to 350.
  2. Melt butter in saute pan.
  3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
  4. Saute until vegetables are tender.
  5. Add flour and stir until vegetables are coated.
  6. Add wine, and stir quickly until flour is absorbed.
  7. Gradually add broth, stirring constantly.
  8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
  9. Remove from heat.
  10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
  11. Add the peas, turkey and pasta.
  12. Stir until blended.
  13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
  14. Combine breadcrumbs (or panko) with 1/4 cup Parmesan cheese.
  15. Sprinkle mixture evenly over the top of the casserole.
  16. Bake at 350 for 30 minutes until lightly browned.
  17. Let rest for 15 minutes before serving.
Adapted from food.com
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calories
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protein
0g
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Adapted from food.com
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Spinach Manicotti

Spinach and 4 Cheese Manicotti
Serves 8
Print
5182 calories
573 g
537 g
224 g
225 g
94 g
3799 g
11243 g
127 g
0 g
103 g
Nutrition Facts
Serving Size
3799g
Servings
8
Amount Per Serving
Calories 5182
Calories from Fat 1968
% Daily Value *
Total Fat 224g
344%
Saturated Fat 94g
471%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 78g
Cholesterol 537mg
179%
Sodium 11243mg
468%
Total Carbohydrates 573g
191%
Dietary Fiber 67g
266%
Sugars 127g
Protein 225g
Vitamin A
1641%
Vitamin C
255%
Calcium
387%
Iron
217%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Manicotti
  2. 3 tablespoons oil
  3. 1/4 cup onion, finely chopped (optional)
  4. 2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
  5. 1 1/2 cups ricotta cheese
  6. 1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
  7. 4 ounces cream cheese, softened
  8. 1/3 cup grated parmesan cheese (can use more)
  9. 1 teaspoon italian seasoning
  10. salt (to taste. I use seasoned salt)
  11. 1/2-1 teaspoon fresh ground black pepper (or to taste)
  12. 1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
  13. 8 manicotti, cooked and drained (you might use more shells so I would cook 10)
  14. 4 -6 cups marinara sauce (see my recipe#136292)
  15. 1/4 cup parmesan cheese (or to taste)
  16. mozzarella cheese, for topping (any amount desired) Kittencal’s Spinach & Four-Cheese Mani-cotti (Vegetarian)
Instructions
  1. Set oven to 350 degrees F.
  2. Butter a 13 x 9-inch baking dish.
  3. In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 table-spoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  5. Season with white salt or seasoned salt and black pepper to taste.
  6. Stir in onion mixture and spinach; mix well to combine.
  7. Spoon into cooked and cooled manicotti shells.
  8. Pour half of the pasta sauce into the prepared baking dish.
  9. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  10. Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  11. Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  12. Cover and bake for 25 minutes.
  13. Uncover and top with mozzeralla cheese (any amount desired).
  14. Bake 5 mins longer, or until cheese is melted.
  15. Let stand 10 mins before serving.
Notes
  1. Note; If desired the spinach can be omitted completely.
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calories
5182
fat
224g
protein
225g
carbs
573g
more
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Greek Pasta with Tomatoes and Beans

Greek Penne with Tomatoes and Beans
Serves 4
From Tina Miller, Tested by Susan M. Selasky in the Free Press Test Kitchen.
Print
2324 calories
424 g
67 g
25 g
102 g
13 g
1360 g
1464 g
22 g
0 g
8 g
Nutrition Facts
Serving Size
1360g
Servings
4
Amount Per Serving
Calories 2324
Calories from Fat 219
% Daily Value *
Total Fat 25g
39%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 1464mg
61%
Total Carbohydrates 424g
141%
Dietary Fiber 38g
151%
Sugars 22g
Protein 102g
Vitamin A
544%
Vitamin C
179%
Calcium
98%
Iron
117%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 8 ounces whole wheat penne pasta such as Barilla Plus penne pasta
  2. 2 cans (14.5 ounces each) Italian-style diced tomatoes
  3. 1 can (15 ounces) cannellini beans, rinsed and drained
  4. 10 ounces fresh spinach, washed
  5. 1/2 cup reduced-fat crumbled feta cheese
Instructions
  1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
  2. Meanwhile, in a large nonstick skillet, combine the tomatoes and beans. Bring to a boil over medium high heat. Reduce heat and simmer 10 minutes.
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Stir pasta into spinach mixture and heat through.
  5. Sprinkle with feta cheese and serve.
Notes
  1. Recipe: Greek Pasta with Tomatoes and Beans | freep.com | Detroit Free Press http://www.freep.com/article/20101017/FEATURES02/10170345/Greek-Pasta-with-Tomatoes-and-Beans#ixzz12evFPPCw
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calories
2324
fat
25g
protein
102g
carbs
424g
more
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Noodle Kugel

Noodle Kugel
Print
3028 calories
475 g
1247 g
85 g
90 g
41 g
871 g
2745 g
160 g
2 g
37 g
Nutrition Facts
Serving Size
871g
Amount Per Serving
Calories 3028
Calories from Fat 746
% Daily Value *
Total Fat 85g
131%
Saturated Fat 41g
204%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 25g
Cholesterol 1247mg
416%
Sodium 2745mg
114%
Total Carbohydrates 475g
158%
Dietary Fiber 15g
60%
Sugars 160g
Protein 90g
Vitamin A
56%
Vitamin C
0%
Calcium
29%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb pkg broad egg noodles
  2. 1/4c butter
  3. 1tsp vanilla
  4. 1tsp salt
  5. 4 eggs, beaten well (or skip one egg and add 1/2pt cottage cheese and 4T sour cream)
  6. 1 can, crushed pineapple
  7. 3/4c sugar (LESS if you add fruit)
Instructions
  1. Cook noodles (al dente) and add butter
  2. Pour noodles into casserole dish
  3. In mixing bowl, beat eggs, then and add fruit, vanilla, salt and sugar (if substituting cottage cheese and sour cream, add to bowl)
  4. Pour bowl contents into casserole dish with noodles and mix well
  5. Sprinkle top with sugar and cinnamon
  6. Bake for 1hr at 325º or until brown on top
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calories
3028
fat
85g
protein
90g
carbs
475g
more
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