Directions:
- Preheat the oven to 325°F.
- Prepare the pasta according to the package directions. Drain and transfer to a 3-quart casserole dish.
- Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the zucchini or sweet red pepper, tomatoes, Italian seasoning, red-pepper flakes, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
- Combine the egg whites and the ricotta in a medium bowl, stir to mix well, and spoon over the pasta. Top with the vegetable mixture and sprinkle with the mozzarella and Parmesan.
- Bake for 45 minutes, until the top is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.35 Kcal (864 kJ) | ||
| Calories from fat | 62.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 23.21mg | 8% | |
| Sodium | 372.88mg | 16% | |
| Potassium | 200.81mg | 4% | |
| Total Carbs | 6.95g | 2% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 11g | 22% | |
| Vitamin C | 53.7mg | 89% | |
| Iron | 0.1mg | 0% | |
| Calcium | 293.7mg | 29% | |
| Amount Per 100 g | |||
| Calories | 105.65 Kcal (442 kJ) | ||
| Calories from fat | 32.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 11% | |
|---|---|---|---|
| Cholesterol | 11.89mg | 8% | |
| Sodium | 190.92mg | 16% | |
| Potassium | 102.82mg | 4% | |
| Total Carbs | 3.56g | 2% | |
| Sugars | 1.68g | 13% | |
| Dietary Fiber | 0.73g | 6% | |
| Protein | 5.63g | 22% | |
| Vitamin C | 27.5mg | 89% | |
| Calcium | 150.4mg | 29% | |
* 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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