Diabetes Food: Vegetarian Cheese Pasta Pie - 13g Carbs, 1.2g Fiber, 3.9g Sugar

Vegetarian Cheese Pasta Pie - 13g Carbs, 1.2g Fiber, 3.9g Sugar

1/2 cup Tomatoes, sun dried
1 cooking spray
6 oz Pasta, shells, small, enriched, cooked, drained
1 eggs
1 1/3 cup Milk, 2%, with added vitamin A & D
3 Tbsp reduced fat grated parmesan cheese
2 tsp vegetable oil
2 tsp crushed garlic
1/2 cup fresh chopped red onion
1 cup fresh green beans, chopped
2/3 cup chopped red bell peppers
1 cup low sodium vegetable broth
3 Tbsp white all purpose flour
1/3 cup fresh oregano, chopped
1/2g 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; 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. Saute 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.

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

Servings: 8
Nutrition per Serving:
112.5 Calories, 4.1g Total Fat, 1.6g Saturated Fat, 2.6g Unsaturated Fat, 63.2mg Potassium, 5g Protein, 91.1mg Sodium, 13g Total Carbs, 1.2g Dietary Fiber, 3.9g Sugars
Dietary Exchanges: 1/2 Fat, 1/2 Starch, 1 Vegetable