Submitted by: Carmen Holmes
Serving Size: 6
Nutritional Information: Per Serving: 342 cal., 18 g total fat (9 g sat. fat), 222 mg chol., 981 mg sodium, 27 g carb., 4 g fiber, 19 g pro.
|1 cups||uncooked elbow macaroni|
|14.5 ounces||diced tomatoes with green chilies|
|2 cups||cauliflower florets|
|2 cups||grated carrots|
|1 cups||fresh parsley, chopped|
|1 cups||processed cheese shreds|
|1 cups||marinara sauce|
|1 cups||Monterery Jack cheese, shredded|
- Preheat oven to 350°F. Grease a 3-quart rectangular baking dish. Set aside.
- In a saucepan cook macaroni according to package directions. Drain; do not rinse. Set aside.
- Whisk eggs in a large bowl. Stir in tomatoes, cauliflower florets, carrots, parsley and processed cheese shreds; combine well. Stir in macaroni.
- Transfer veggie-macaroni mixture to prepared baking dish. Carefully spoon marinara sauce over top and spread evenly. Sprinkle Monterey Jack cheese over top. Cover dish loosely with foil. Bake for 30 minutes. Remove foil and bake for 15 minutes more. Let stand for 5 minutes before serving.