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Categories:
margarine onion bell pepper zucchini garlic chipotle chiles flour tomatoes Pasta Cheddar cheese cottage cheese Parmesan cheese egg nonfat milk Italian style breadcrumbs
Viewed: 1 - Published at: 3 years agoIngredients
- 1 tablespoon meltable light margarine
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 1 small zucchini, finely chopped
- 3 cloves garlic, minced
- 1 (7 ounce) can chipotle chiles in adobo
- 2 tablespoons flour
- 1 (14 ounce) can tomatoes and green chilies, undrained
- 4 cups cooked pasta (I like to use small shells)
- 2 cups shredded low-fat cheddar cheese
- 1 cup fat-free cottage cheese
- 14 cup parmesan cheese
- 1 beaten egg
- 1 cup nonfat milk
- 14 cup Italian style breadcrumbs
Method
- Saute onions, bell peppers, zucchini, garlic, and 2 tablespoons of the chipotles (minced) plus a heaping spoonful of adobo sauce from the can in butter in a big pot until onions are soft.
- Add flour, stir and cook for just a few seconds.
- Remove from heat and add remaining ingredients, except breadcrumbs.
- Mix gently until combined well.
- Pour mixture into casserole dish you have sprayed with Pam (I use my 13X9 Pyrex dish) and sprinkle breadcrumbs on top.
- Bake in preheated 350 oven for a half hour.
- Let cool for at least 5 minute prior to serving.
