Weight Watchers Cheesy Broccoli Pasta Bake 6 Points Recipes

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WEIGHT WATCHERS CHEESY BROCCOLI-PASTA BAKE (6 POINTS)



Weight Watchers Cheesy Broccoli-Pasta Bake (6 Points) image

Make and share this Weight Watchers Cheesy Broccoli-Pasta Bake (6 Points) recipe from Food.com.

Provided by AmandaMcG

Categories     One Dish Meal

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 9

3/4 lb whole wheat penne or 3/4 lb whole wheat ziti
8 cups fresh broccoli florets
1 tablespoon olive oil
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1 2/3 cups skim milk
1/2 teaspoon salt
1 cup shredded fat-free cheddar cheese

Steps:

  • Preheat oven to 350°F Spray a 9 x 13 baking dish with nonstick spray.
  • Bring a large pot of water to a boil. Add the pasta and cook 5 minutes. Add the broccoli and cook, stirring occasionally, until the pasta and broccoli are tender, 3-4 minutes. Drain; return the broccoli and pasta to the pot.
  • While the pasta and broccoli are cooking, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and mustard; cook, stirring constantly, about 1 minute. Gradually whisk in the milk and salt. Increase the heat and cook, whisking constantly, until the sauce boils and thickens, 3-4 minutes.
  • Add the sauce to the pasta and broccoli. Stir to combine. Transfer to the prepared baking dish and sprinkle evenly with the cheese. Bake until bubbling,about 25 minutes.

Nutrition Facts : Calories 289.4, Fat 3.7, SaturatedFat 0.6, Cholesterol 1.4, Sodium 264.7, Carbohydrate 54.8, Fiber 5, Sugar 0.5, Protein 14.4

WEIGHT WATCHERS PASTA BAKE AUST. POINTS 6.5



Weight Watchers Pasta Bake Aust. Points 6.5 image

Make and share this Weight Watchers Pasta Bake Aust. Points 6.5 recipe from Food.com.

Provided by Sonya01

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

400 g dry pasta (penne)
2 teaspoons olive oil
2 garlic cloves, crushed
400 g extra lean ground beef
1 teaspoon dried oregano
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
800 g canned tomatoes, chopped
1 beef stock cube (beef, dissolved in)
125 ml hot water
100 g reduced-fat mozzarella cheese, shredded

Steps:

  • Preheat oven to 180°C.
  • Cook pasta in a large saucepan of salted boiling water following packet instructions until almost cooked through, or quite al dente. Drain and set aside.
  • Meanwhile, heat oil in a medium saucepan.
  • over medium heat. Add garlic and cook, stirring for 2 minutes. Increase heat.
  • to high and add beef. Cook, stirring to break up any lumps, for 3-5 minutes.
  • or until brown.
  • Add oregano, thyme and rosemary. Season to taste with salt and pepper. Add tomatoes and stock and bring to the boil.
  • Reduce heat to low and simmer for 5 minutes.
  • Spoon a small amount of tomato mixture into bottom of a 3 litre capacity casserole dish (just enough to cover the surface). Top with half of penne. Layer with half of remaining tomato sauce and half of mozzarella cheese. Layer remaining penne on top. Spoon over remaining sauce and mozzarella cheese. Bake in oven until cheese is golden and bubbly, about 30 minutes. Serve with a simple mixed salad tossed with fat-free dressing.

Nutrition Facts : Calories 420.8, Fat 8.8, SaturatedFat 3.6, Cholesterol 52.1, Sodium 423.7, Carbohydrate 56.1, Fiber 3.5, Sugar 4.9, Protein 28.3

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