I kick myself for not taking a picture of it while it was still in the pot. Maybe I'll take a pic of leftovers later.
| 1.5 Tbsp Smart Balance Light Buttery Spread|
1 c. Fat Free Cottage Cheese
1 lg Egg, fresh
1/4 c. Parmesan Cheese, shredded
1 tsp Oregano, ground
1 tbsp Parsley
1 tbsp Basil
1 tsp Salt
1.5 tsp Garlic,
1 cup Onions, raw, chopped
1 c. Baby Portabella mushrooms, sliced
1 can Canned Tomatoes
1 c. Morningstar Grillers Recipe Crumbles
1 can Hunt's Garlic and Onion Pasta sauce
2.5 c. *Wild Harvest organic whole wheat penne
1/2 c. Fat Free Mozzarella, Shredded
In a large skillet, brown mushrooms, crumbles with onions, garlic and margarine.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Number of Servings: 6
Approx. 50 minutes to prep and cook
|see more recipes|