Post by Loupy on Jun 23, 2015 17:52:40 GMT -7
Sinfully Rich and Skinny Macaroni & Cheese, Italian-Style
From: Nancy Fox @ www.skinnykitchen.com/
Get ready to make the most amazing mac and cheese, skinny or not!!! This casserole is so over the top rich and is completely vegetarian. Using a store bought container of light Alfredo sauce transforms ordinary mac and cheese into extraordinary! To make it super cheesy and keep it skinny, I’m adding fat-free cottage cheese or ricotta cheese to the sauce and topping the casserole with a small amount of reduced-fat mozzarella.
Prep Time: 15 minutes
Cook and Bake Time: 40 minutes
Serves: 6
Ingredients
2 cups (8 ounces) dry Barilla Whole Grain Elbows pasta or penne
1 (10 oz) container Buitoni Light Alfredo Sauce
1 (9 oz) package frozen and thawed chopped spinach, well drained
1 cup fat-free cottage cheese or fat-free ricotta cheese
¼ cup fat-free milk
1 tablespoon reduced-fat butter or Smart Balance Light, melted
1 teaspoon fresh garlic, minced
¼ teaspoon dried basil
1 egg, I like using Egg-land’s Best eggs
A small dash of salt and black pepper, to taste
½ cup shredded (2%) reduced-fat mozzarella cheese
Instructions
1. Preheat oven to 450 degrees.
Coat a 9×9-inch baking dish with nonstick spray.
You can use glass or metal.
2. Cook pasta.
Cook for only 6 minutes so it will not be overcooked.
No need to add salt to water!
Drain and rinse in cold water.
Drain again.
3. In a large bowl, whisk together Alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic.
Add pasta and mix really well.
Blend in egg, basil, salt and pepper.
Be sure it’s all mixed together well.
4. Transfer pasta to the prepared baking dish.
5. Sprinkle the top evenly with mozzarella cheese
6. Bake casserole 25 minutes until golden brown.
Let casserole rest for 10 minutes.
Cut into 6 serving.
This casserole freezes great!
Nutritional Information
1 serving (about 1½ cups each
Weight Watchers POINTS PLUS 7
293 calories
9g fat
18g protein
36g carbs
5g fiber
593mg sodium
5g sugar
From: Nancy Fox @ www.skinnykitchen.com/
Get ready to make the most amazing mac and cheese, skinny or not!!! This casserole is so over the top rich and is completely vegetarian. Using a store bought container of light Alfredo sauce transforms ordinary mac and cheese into extraordinary! To make it super cheesy and keep it skinny, I’m adding fat-free cottage cheese or ricotta cheese to the sauce and topping the casserole with a small amount of reduced-fat mozzarella.
Prep Time: 15 minutes
Cook and Bake Time: 40 minutes
Serves: 6
Ingredients
2 cups (8 ounces) dry Barilla Whole Grain Elbows pasta or penne
1 (10 oz) container Buitoni Light Alfredo Sauce
1 (9 oz) package frozen and thawed chopped spinach, well drained
1 cup fat-free cottage cheese or fat-free ricotta cheese
¼ cup fat-free milk
1 tablespoon reduced-fat butter or Smart Balance Light, melted
1 teaspoon fresh garlic, minced
¼ teaspoon dried basil
1 egg, I like using Egg-land’s Best eggs
A small dash of salt and black pepper, to taste
½ cup shredded (2%) reduced-fat mozzarella cheese
Instructions
1. Preheat oven to 450 degrees.
Coat a 9×9-inch baking dish with nonstick spray.
You can use glass or metal.
2. Cook pasta.
Cook for only 6 minutes so it will not be overcooked.
No need to add salt to water!
Drain and rinse in cold water.
Drain again.
3. In a large bowl, whisk together Alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic.
Add pasta and mix really well.
Blend in egg, basil, salt and pepper.
Be sure it’s all mixed together well.
4. Transfer pasta to the prepared baking dish.
5. Sprinkle the top evenly with mozzarella cheese
6. Bake casserole 25 minutes until golden brown.
Let casserole rest for 10 minutes.
Cut into 6 serving.
This casserole freezes great!
Nutritional Information
1 serving (about 1½ cups each
Weight Watchers POINTS PLUS 7
293 calories
9g fat
18g protein
36g carbs
5g fiber
593mg sodium
5g sugar