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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetarian Cheese Pasta Pie

Source: dLife

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	105.7

Total Carbs	12.7 g

Dietary Fiber	1.2 g

Sugars	4.5 g

Total Fat	3.7 g

Saturated Fat	1.3 g

Unsaturated Fat	1.0 g

Potassium	180.3 mg

Protein	4.9 g

Sodium	159.3 mg

Dietary Exchanges 3.7 Fat, 0.7 Vegetables, 0.1 Meat, 0.2 Milk, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place sun dried tomatoes in a bowl and cover with boiling water for 15 minutes to soften. Drain and chop.
Preheat oven to 350 degrees F.
Spray an 11-inch springform pan with nonstick cooking spray and set aside.
Stir in egg, 1/3 cup of milk, and Parmesan cheese. Mix well and spoon into springform pan. Bake for 20 minutes.
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.
Stir in sun dried tomatoes and continue to cook for 2 minutes.
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.
Stir in oregano. Pour mixture over pasta in springform. Top with cheddar and goat cheese, bake for 10 minutes.
Remove pan to cooling rack for 10 minutes before serving.