3 c Whole wheat elbows

2 c Boiling water

1 lb Lowfat cottage cheese

1/2 Sweet red pepper, diced

1/2 Sweet green pepper, diced

1 c Yellow sauash, sliced

1 c Zucchini, sliced

1 md Onion, sliced

1/2 ts Garlic powder

1 ts Dried oregano

1/2 ts Dried basil

2 tb Fresh parsley, chopped

1 cn (6oz) tomato paste, no salt

Added 1 cn (16oz) tomatoes, quartered,

With juice 3 tb Parmesan cheese

Layer evenly in baking dish: macaroni, water, cottage cheese, peppers, yellow squash, zucchini and onion. Sprinkle with seasonings and then layer the tomato paste, tomatoes and juice. Sprinkle with cheese and bake in a preheated 350F. oven, uncovered, 1 1/2 hours. Per serving: Calories: 158 Protein: 10g Carbohydrates: 27g Fat: 1g Sodium: 189mg Cholesterol: 3mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.