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Vegetable Ziti Bake with BéChamel Top Recipe

Looking for an easy Vegetable ziti bake with Béchamel Top recipe? Learn how to make Vegetable ziti bake with Béchamel Top using healthy ingredients.


Submitted by philip_hodgetts

Makes 6 servings



Rattatiouie style vegetable sauce with salami layer and bechemel topping

Recipe Ingredients for Vegetable ziti bake with Béchamel Top

8 oz Penne
28 oz Tomatoes
3/4 dash Salt, Table
2 cup, chopped Squash, Summer, Zucchini, Includes Skin
1 medium Orange Hothouse Bell Pepper
1 large Onions
1 cup Parsley
2 tbsp Extra Virgin Olive Oil
2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
4 oz Genoa Salami
2 oz Butter
2 oz Wheat Flour, White, All-purpose, Enriched, Bleached
2 cup Milk, Reduced Fat, Fluid, 2% Milkfat
4 oz Mozzarella, Part Skim Milk Cheese
2 oz Parmesan Cheese Grated Traditional Style

Recipe Directions for Vegetable ziti bake with Béchamel Top

Prepare vegetables into sauce. Baked eggplant (sliced). Build layers with a salami layer in the middle. Bechemel on top
Categories

Main Dish

Nutrition Facts
Serving Size 572.6g
Amount Per Serving
Calories
563
Calories from Fat
239
% Daily Value*
Total Fat
26.6g
41%
Saturated Fat
12.4g
62%
Trans Fat
0.0g
Cholesterol
63mg
21%
Sodium
731mg
30%
Potassium
756mg
22%
Total Carbohydrates
55.1g
18%
Dietary Fiber
9.7g
39%
Sugars
11.1g
Protein
26.3g
Vitamin A 29% Vitamin C 80%
Calcium 39% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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