Try this Roast Veg and Macaroni Bake recipe, or contribute your own.
Suggest a better descriptionplace cut carrot, parsnip and pumpkin in a small plastic bag with approx. 5 mls oil, toss until completely covered. place the vegies into a small casserole dish and cook in oven at 180 degrees for approx. 15 mins til vegies have started to brown. add the Brussel sprouts and bacon, to the vegies and toss. place back into oven for approx. another 15 to 30 minutes.
While vegies are cooking cook the pasta. When cooked drain and place back into pot . Add the sweet chilli sauce, cheese spread, and milk and cook til cheese spread has melted.
Poor over vegies, toss and then top with breadcrumbs and margarine which have been combined, and sprinkle over top and place in oven til browned.
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Serving Size: 1 Serving (855g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 578 | ||
Calories from Fat: 179 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 34.2mg | 11 % | |
Sodium 305.4mg | 11 % | |
Potassium 2780.7mg | 73 % | |
Total Carbohydrate 90.2g | 27 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 84g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 578
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