Vegetable Parmesan Bake
A great cold-weather meal and potluck dish. Quick and easy to fix and hearty without being heavy.
|Author:||Inspired by Vegetarian Times, 2002.02|
|2 medium||russet potatoes, scrubbed (leave peels on if preferred)|
|2 tsp.||olive oil, (or melted butter)|
|salt to taste|
|black pepper, freshly ground, to taste|
|1 lb.||whole wheat spaghetti (thin)|
|1 tbsp.||olive oil|
|1 small||onion, chopped|
|3 cloves||garlic, minced|
|1 medium||red bell pepper, diced|
|1 tbsp.||whole wheat flour|
|1 1/2 cups||milk|
|3 cups||fresh spinach, chopped|
|1 tsp.||dried italian herb mix|
|2 pieces||egg whites|
|3 tbsp.||Parmesan cheese, grated|
- Preheat oven to 425 °F (210 °C).
- Using a sharp knife, cut potatoes lengthwise into 1/4"-thick slices, then cut slices into fry-shaped sticks.
- Pour melted butter or oil into medium bowl. Add potato sticks and toss to coat. Spread on baking sheet. Bake 20 minutes, then turn potatoes and bake until crisp, about 30 minutes. While still warm, season with salt and pepper and serve.
- Cook spaghetti according to package directions, omitting salt. Lightly coat 10-inch deep-dish pie plate or ovenproof casserole with cooking spray. Drain pasta; arrange in pie plate or casserole, forming crust. Set aside.
- Preheat oven to 350 °F (165 °C). In large skillet, heat oil over low heat. Add onion, garlic and bell pepper. Cook, stirring often, until onion is softened, about 3 minutes. Sprinkle vegetable mixture with flour. Cook, stirring, 1 minute.
- Remove skillet from heat. Whisk in milk, a little at a time. Return skillet to medium-low heat, stirring until sauce thickens.
- Remove from heat; add spinach. Cool mixture slightly; stir in herb mix and egg substitute. Pour mixture into pasta crust and sprinkle top with cheese.
- Bake until filling is set and heated through, about 30 minutes. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 64g||21%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.