Source: dLife

Red onions, bell peppers, and cheese baked over a pasta crust.

Servings

0.5 cup sun dried tomatoes
1 cooking spray
6 oz Pasta, shells, small, enriched, cooked , drained
1 eggs
1.33 cup lowfat milk
3 tbsp reduced fat grated parmesan cheese
2 tsp vegetable oil
2 tsp crushed garlic
0.5 cup fresh chopped red onion
1 fresh green beans , chopped
0.67 cup chopped red bell peppers
1 cup low sodium vegetable broth
3 tbsp white all purpose flour
0.33 cup fresh oregano , chopped
0.5 g low fat cheddar cheese, shredded
2 oz goat cheese , crumbled

1 Place sun dried tomatoes in a bowl and cover with boiling water for 15 minutes to soften. Drain and chop.
2 Preheat oven to 350 degrees F.
3 Spray an 11-inch springform pan with nonstick cooking spray and set aside.
4 Stir in egg, 1/3 cup of milk, and Parmesan cheese. Mix well and spoon into springform pan. Bake for 20 minutes.
5 Spray a large nonstick pan with nonstick cooking spray; add oil. Sauté garlic, onions, green beans, and red peppers for 8 minutes over medium heat.
6 Stir in sun dried tomatoes and continue to cook for 2 minutes.
7 In a small bowl, mix the broth, remaining cup of milk, and flour until smooth. Add to pan with vegetables and simmer on medium heat until slightly thick, about 4 minutes.
8 Stir in oregano. Pour mixture over pasta in springform. Top with cheddar and goat cheese, bake for 10 minutes.
9 Remove pan to cooling rack for 10 minutes before serving.

You can use almost any vegetables you choose. For higher fiber content use whole wheat pasta shells.