1 c. onions (sliced)
1 T. olive oil
1 c. vegetarian low-fat burger (dry or canned)
4 c. Italian-style vegetables (frozen, 1 lb. pkg.)
3 c. spaghetti sauce (garlic, herb)
1 t. garlic powder
6 c. macaroni shells (small, cooked)
garnish parsley (fresh)
In large skillet saute onions in olive oil; when almost tender add vegetarian burger.
Add vegetables and spaghetti sauce; stir in garlic powder.
Simmer 10-15 min. or until vegetables are tender.
Put 6 cups cooked macaroni shells in a 3-quart baking dish. (It takes 3 cups uncooked macaroni shells to make 6 cups cooked shells.)
Pour vegetables and sauce on top leaving a little edge of macaroni showing. Do not stir in.
Garnish top with fresh parsley.
Yield: Twenty-five 1/2 cup servings.
Per serving: calories: 90; fat: 1.1 grams; saturated fat: 1 gram; sodium: 171.4 milligrams; carbohydrates: 15.4 grams; dietary fiber: 1.4 grams; sugar: 18 grams; protein: 4.1 grams.