Diets

Vegetable Parmesan Bake

This old-fashioned, potluck dish is a great cold-weather meal: It’s quick, easy to fix and hearty without being heavy.

This old-fashioned, potluck dish is a great cold-weather meal: It’s quick, easy to fix and hearty without being heavy.

Servings
6

Ingredients

  • 1 lb. thin spaghetti
  • 1 Tbs. olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 Tbs. whole wheat flour
  • 1 1/2 cups nonfat milk
  • 3 cups chopped fresh spinach
  • 1 tsp. dried Italian herb mix
  • 1/2 cup liquid egg substitute or 2 egg whites
  • 3 Tbs. grated Parmesan cheese

Preparation

Cook spaghetti according to package directions, omitting salt. Lightly coat 10-inch deep-dish pie plate or ovenproof casserole with cooking spray. Drain pasta; arrange in pie plate or casserole, forming crust. Set aside.

Preheat oven to 350°F. In large skillet, heat oil over low heat. Add onion, garlic and bell pepper. Cook, stirring often, until onion is softened, about 3 minutes. Sprinkle vegetable mixture with flour. Cook, stirring, 1 minute. Remove skillet from heat. Whisk in milk, a little at a time. Return skillet to medium-low heat, stirring until sauce thickens. Remove from heat; add spinach. Cool mixture slightly; stir in herb mix and egg substitute. Pour mixture into pasta crust and sprinkle top with cheese.

Bake until filling is set and heated through, about 30 minutes. Serve hot.