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Macaroni And Tomatoes Recipe
|Elbow macaroni||4 Ounce|
|Tomatoes||8 Ounce, stewed|
|Fresh mushrooms||1 Cup (16 tbs), sliced|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Cheddar cheese||1⁄4 Cup (4 tbs), shredded (low fat)|
Serving size: Complete recipe
Calories 632 Calories from Fat 133
% Daily Value*
Total Fat 15 g23%
Saturated Fat 7.8 g38.9%
Trans Fat 0 g
Cholesterol 38.1 mg
Sodium 244.2 mg10.2%
Total Carbohydrates 97 g32.4%
Dietary Fiber 8.2 g32.9%
Sugars 11.8 g
Protein 28 g56.3%
Vitamin A 46.8% Vitamin C 52.4%
Calcium 30.7% Iron 21.6%
*Based on a 2000 Calorie diet
Drain well; return macaroni to the saucepan.
Add undrained tomatoes, the mushrooms, oregano, and pepper.
Cover and simmer for 5 minutes or till macaroni is tender and most of the liquid is absorbed.
Pour into a serving bowl; sprinkle with cheese.