Cook and drain noodles as directed on package.
Mix broccoli, carrots, tomatoes, bell peppers, pesto and salt.
Mix ricotta cheese, Parmesan cheese, parsley and egg.
Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Heat oven to 350 deg F.
Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over the top. Sprinkle with remaining 1 cup mozzarella cheese.
Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (288g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 150 (41%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 105.2mg||32 %|
|Sodium 340.7mg||12 %|
|Potassium 485.3mg||13 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 31.2g|
|Protein 22g||31 %|
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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: 368
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