Recipe Image

Three-Cheese Vegetable Pasta Toss

  • 20 m
  • 20 m
Diabetic Living Magazine
“Traditional macaroni and cheese is transformed by adding mushrooms, spinach, and tomato sauce. And it's ready in just 20 minutes!”


    • 2 ounces dried multigrain elbow macaroni (about ½ cup)
    • 2 tablespoons part-skim ricotta cheese
    • 1 tablespoon grated Parmesan cheese
    • ¼ teaspoon kosher salt
    • ¼ teaspoon dried Italian seasoning, crushed
    • ½ teaspoon olive oil
    • 4 ounces sliced fresh mushrooms (1¼ cups)
    • 1 (5 ounce) package fresh baby spinach
    • 1 cup no-salt-added traditional pasta sauce
    • ¼ cup shredded part-skim mozzarella cheese


  • 1 Cook macaroni according to package directions. Drain. Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, kosher salt, Italian seasoning and crushed red pepper. Set aside.
  • 2 In a large nonstick skillet heat oil over medium heat. Add mushrooms; cook about 5 minutes or until tender. Add spinach. Cook and toss until wilted and liquid is evaporated.
  • 3 Stir in cooked pasta, cheese mixture and pasta sauce; cook until bubbly. Sprinkle each serving with mozzarella cheese.
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