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Vegetarian Cheese Pasta Pie
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 85 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1/2 Milk , 1/2 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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Ingredients Directions
  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.

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