Vegetable Parmesan Bake

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Vegetable Parmesan Bake

Vegetable Parmesan Bake
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour Source: MM User
Food Groups: Dairy, Vegetables, Grains
Main Ingredient: Egg & Cheese
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Special Features: Vegetarian

Cooked noodles form the crust to hold a vegetable egg mixture.


1 pound thin Spaghetti
1 tablespoon Olive oil
1 small Onion, chopped
3 cloves Garlic, minced
1 medium red bell Pepper, diced
1 tablespoon whole wheat Flour
1 1/2 cups fat-free Milk
3 cups chopped fresh Spinach
1 teaspoon dried Italian herb mix
1/2 cup liquid egg substitute or 2 Egg whites
3 tablespoon grated Parmesan cheese


1. 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.

2. Preheat oven to 350°. In large skillet, heat oil over low fat. Add onion, garlic and bell pepper. Cook, stirring often, until onion is softened, about 3 min. Sprinkle vegetable mixture with flour. Cook, stirring, 1 min. 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.

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

Nutrient Information
Calories: 277
Total Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 251 mg
Carbohydrates: 42 g
Protein: 14 g
Fiber: 5 g
Vitamin A: 1624 IU
Vitamin C:
Calcium: 205 mg

Cook's Notes: