6 oz. whole wheat corkscrew pasta
3 slices turkey bacon, cooked in the microwave to package directions, diced
2 teaspoons extra virgin olive oil
½ a medium onion, diced
2 teaspoons garlic (2 cloves), minced from jar
2 cups mushrooms, sliced
2 tablespoons dried herbs, salt-free Italian blend, divided
½ teaspoon black pepper
3 tablespoons water
1 cup non-fat, plain Greek yogurt
3 tablespoons grated low-fat parmesan cheese
1 cup low moisture, part-skim-fat mozzarella, shredded
3 tablespoons “panko” bread crumbs (whole wheat, if available)
1 teaspoon extra virgin olive oil
- Preheat oven to 400° F.
- Boil pasta according to package directions, omitting oil, butter and salt. Reserve ¼ cup pasta water after pasta is done cooking.
- Cook turkey bacon in microwave according to package directions, cool slightly and roughly chop.
- In medium size pot heat 2 teaspoons extra virgin olive oil over medium low heat, add onion and garlic and sauté until onions are soft, but not brown. Add mushrooms, 1 tablespoon Italian seasoning and pepper, cook for 2 minutes, add water and cook 2 more minutes.
- In a separate bowl, combine yogurt, mozzarella and parmesan. Add yogurt mixture, pasta water and pasta to mushroom mixture and stir to combine all ingredients. Remove from heat and transfer to oven safe 8x8 or 9x13 dish. Combine breadcrumbs, 1 tablespoon Italian seasoning and 1 teaspoon extra virgin olive oil and sprinkle evenly over the top of mac and cheese. Bake for 10 minutes and serve.
|Total Fat||6.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||0.5 g|
|Monounsaturated Fat||2.0 g|
|Cholesterol ||14 mg|
|Dietary Fiber||3 g|
|Total Sugars||3 g|
|Protein ||11 g|