3 c Whole wheat elbows
2 c Boiling water
1 lb Lowfat cottage cheese
1/2 Sweet red pepper, diced
1/2 Sweet green pepper, diced
1 c Yellow sauash, sliced
1 c Zucchini, sliced
1 md Onion, sliced
1/2 ts Garlic powder
1 ts Dried oregano
1/2 ts Dried basil
2 tb Fresh parsley, chopped
1 cn (6oz) tomato paste, no salt
Added 1 cn (16oz) tomatoes, quartered,
With juice 3 tb Parmesan cheese
Layer evenly in baking dish: macaroni, water, cottage cheese, peppers, yellow squash, zucchini and onion. Sprinkle with seasonings and then layer the tomato paste, tomatoes and juice. Sprinkle with cheese and bake in a preheated 350F. oven, uncovered, 1 1/2 hours. Per serving: Calories: 158 Protein: 10g Carbohydrates: 27g Fat: 1g Sodium: 189mg Cholesterol: 3mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.