Contributed By: carsodie
kraftfoods.com
This casserole is a quick weeknight meal.
|
|
Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
8 oz. Spaghetti, uncooked
1 tbsp. Olive oil
1 Medium onion, sliced
2 cups Sliced fresh mushrooms
1 Medium zucchini, sliced
1 can (15 oz.) diced tomatoes, undrained
8 Eggs, lightly beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Preparation
PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.
MIX pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
BAKE 10 min. or until center is set. Cut into 8 wedges to serve.
Cook's Notes
Nutrition Information
Calories: 260
;
Total Fat: 10 g
;
Saturated Fat: 3.5 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 27 g
;
Protein: 15 g
;
Vitamin A: 605 IU
;
Vitamin C: 13 mg
;
Calcium: 140 mg
;
Sodium: 300 mg
;
Iron: 2.4 mg
;
Fiber: 2 g