Veggie Stuffed Macaroni and Cheese

Name: Veggie Stuffed Macaroni and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 226.79 g whole wheat macaroni; 29.58 ml dry whole wheat breadcrumbs; 4.92 ml butter; 1.23 ml paprika; 414.03 ml nonfat milk; 44.37 ml flour; 473.18 ml shredded low-fat cheddar cheese; 236.59 ml low fat cottage cheese; 0.25 ml nutmeg; 2.46 ml salt; 0.61 ml pepper; 1419.54 ml shredded fresh spinach; 354.88 ml canned diced tomatoes with juice; 29.58 ml parmesan cheese

Submitted by Sumisan

"Energy Density is 1"

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Ready In:: 20mins
Ingredients:: 14
Serves:: 6

ingredients

226.79 g whole wheat macaroni
29.58 ml dry whole wheat breadcrumbs
4.92 ml butter
1.23 ml paprika
414.03 ml nonfat milk
44.37 ml flour
473.18 ml shredded low-fat cheddar cheese
236.59 ml low fat cottage cheese
0.25 ml nutmeg
2.46 ml salt
0.61 ml pepper
1419.54 ml shredded fresh spinach
354.88 ml canned diced tomatoes with juice
29.58 ml parmesan cheese

directions

Preheat oven to 375.
Lightly coat a 9 X 13 dish with cooking spray.
Cook pasta, drain.
Mix next 3 together.
Heat 1 ½ cups milk until steaming. Which remaining milk with the flour till smooth and add to hot milk and cook until thickened. About 3-7 minutes.
Add cheese to the sauce and stir. Stir in cottage cheese, Parmesan, nutmeg and salt and pepper. Stir in pasta. Spread half into baking dish. Place the spinach evenly on top then the diced tomatoes. Spread remaining pasta over the top and sprinkle with bread crumbs.