Creamy Baked Noodles


Creamy Baked Noodles



16 ounces Yolk-Free Wide Pasta Ribbons

2 cups broccoli florets

2 cups cauliflower florets

2 cups nonfat cottage cheese

1 1/2 teaspoons dried oregano

1/2 teaspoon mustard powder

6 ounces low-fat Monterey Jack cheese, shredded

2 teaspoons light margarine

1 cup chopped scallions

1 sweet red pepper, diced

8 ounces fresh mushrooms, thinly sliced


  Directions Cook Yolk-Free Wide Pasta Ribbons according to package directions. Drain and return ribbons to pan. Add broccoli, cauliflower, cottage cheese, oregano, and mustard. Reserve 1/4 cup Monterey Jack; add the remaining cheese to the pan and toss. Meanwhile, in a large non-stick skillet over medium-high heat, melt margarine. Add scallion and red pepper and cook until tender, about 3 minutes, stirring frequently. Add mushrooms and cook for 2 minutes. Toss together mushroom mixture and noodles and spoon into a 2-quart baking dish coated with non-stick spray. Sprinkle remaining Monterey Jack cheese over top. Bake at 350° for 30 to 45 minutes. Servings 6