With this casserole recipe, we gave mac-and-cheese a much-needed makeover. It still has the creamy, cheesy appeal, plus a few healthy upgrades.
(Makes 10 servings, about 1½ cups each)
Source: BODi On-Demand Nutrition Blog.
Prep Time: 20 mins Cook Time: 58 mins Total Time: 1 hr 18 mins
What You Need
Nonstick cooking spray
1 lb. dry whole-wheat macaroni (or penne pasta)
1 Tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups broccoli, chopped
2 cloves garlic, chopped
3¾ cups part-skim ricotta cheese
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
¼ cup fresh basil, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
How To Make
Preheat oven to 375° F.
Cook macaroni according to package directions. Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add onion, bell peppers, and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
Combine ricotta cheese, mozzarella cheese and Parmesan cheese in a large bowl; mix well.
Add macaroni, onion mixture, and basil; mix well.
Season with salt and pepper if desired; mix well.
Place macaroni mixture in a 13x9-inch ceramic (or glass baking dish) that has been coated with spray. Bake for 25 to 28 minutes, or until cheese is bubbling.
Estimated Nutritional Information (per serving):
Calories 356 - Calories from Fat 117
% Daily Value*
Fat 13g - 20%
Saturated Fat 6g - 38%
Cholesterol 37mg - 12%
Sodium 245mg - 11%
Carbohydrates 41g - 14%
Fiber 5g - 21%
Sugar 1g - 1%
Protein 23g - 46%
* Percent Daily Values are based on a 2000 calorie diet.
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