Source:

Classifications: Main Dishes

Qty Measure Ingredient

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2 1/2 cups uncooked medium shell pasta

8 green onions, thinly sliced

2 teaspoons olive or vegetable oil

1 pint cherry tomato, halved

1/4 pound Canadian bacon, diced

1/4 cup minced fresh basil or 1-1/2, teaspoons dried basil

1/2 teaspoon coarsely ground pepper

3/4 cup shredded reduced-fat mozzarella cheese, divided

Instructions: Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in oil until tender. Stir in tomatoes, bacon, basil and pepper; cook and stir until tomatoes are softened. Rinse and drain pasta; stir into tomato mixture. Add half of the cheese. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. sprinkle with the remaining cheese. Bake, uncovered, at 375* for 8-10 minutes or until cheese is melted.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 3 starch, 2 meat; also, 360 calories, 523 mg sodium, 26 mg cholesterol, 49 gm carbohydrate, 20 gm protein, 9 gm fat.

Serves: 4

Food Exchanges: