Directions:
- In a large bowl, combine the first six ingredients. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°.
- Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture.
- Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Yield: 16 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.53 Kcal (1229 kJ) | ||
| Calories from fat | 78.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 13% | |
|---|---|---|---|
| Cholesterol | 22.68mg | 8% | |
| Sodium | 203.67mg | 8% | |
| Potassium | 160.62mg | 3% | |
| Total Carbs | 44.75g | 15% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 8.72g | 17% | |
| Vitamin C | 29.7mg | 49% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 212.72 Kcal (891 kJ) | ||
| Calories from fat | 57.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 13% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 8% | |
| Sodium | 147.6mg | 8% | |
| Potassium | 116.4mg | 3% | |
| Total Carbs | 32.43g | 15% | |
| Sugars | 2.36g | 13% | |
| Dietary Fiber | 1.41g | 8% | |
| Protein | 6.32g | 17% | |
| Vitamin C | 21.5mg | 49% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 73.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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