- prep 25 min cook 16 min
- serves 6
The creamy topping on this red and green vegetable-studded macaroni and cheese is broiled, instead of baked, allowing the pasta mixture to stay moist and velvety with low-fat ricotta cheese. The low-fat version of ricotta tastes great, has a pleasant texture, and is an excellent source of protein.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups coarsely chopped broccoli florets
- 1/4 cup chopped onion
- 1 cup sweet 100s or other bite-size cherry tomatoes
- 1 clove garlic, minced
- 10 ounces curly macaroni, fusilli, or elbow noodles
- 1 cup low-fat ricotta cheese
- 2 tablespoons grated Parmesan cheese
- Pinch of crushed red pepper
- 1/2 cup coarsely shredded cheddar cheese (2 ounces/60 g)
- Calories: 317
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 25 mg
- Sodium: 161 mg
- Carbs: 41 g
- Protein: 15 g
- Fiber: 2 g
How to make it 41 minutes
Per serving: 317 calories, 10 g total fat, 5 g saturated fat, 41 g carbohydrate, 15 g protein, 2 g fiber, 25 mg cholesterol, 161 mg sodium, 232 mg calcium
Nutritional Information(per serving)
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