Ingredients:
1 tablespoon meltable light margarine
1 small onions, finely chopped
1 small bell peppers, finely chopped
1 small zucchini, finely chopped
3 cloves garlic, minced
1 (7 ounce) cans chipotle chiles in adobo
2 tablespoons flour
1 (14 ounce) cans tomatoes and green chilies, undrained
4 cups cooked pasta ( I like to use small shells)
2 cups shredded low-fat cheddar cheese
1 cup fat-free cottage cheese
1/4 cup parmesan cheese
1 beaten eggs
1 cup nonfat milk
1/4 cup Italian style breadcrumbs
Directions:
Saute onions, bell peppers, zucchini, garlic, and 2 tablespoons of the chipotles (minced) plus a heaping spoonful of adobo sauce from the can in butter in a big pot until onions are soft.
Add flour, stir and cook for just a few seconds.
Remove from heat and add remaining ingredients, except breadcrumbs.
Mix gently until combined well.
Pour mixture into casserole dish you have sprayed with Pam (I use my 13X9 Pyrex dish) and sprinkle breadcrumbs on top.
Bake in preheated 350 oven for a half hour.
Let cool for at least 5 minute prior to serving.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.