Vegetable Pasta Casserole recipe

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Ingredients

1 (16 ounce) package penne pasta
2 cups chopped broccoli
1 cup sliced mushrooms
1 cup chopped green bell pepper
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
¼ cup all-purpose flour
4 cups nonfat milk
½ cup grated Parmesan cheese
salt and pepper to taste
5 tablespoons chopped fresh basil, divided
⅓ cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 butter flavored cooking spray

Nutrition Info

340.4 calories
carbohydrate: 57.8 g
cholesterol: 12.9 mg
fat: 5.4 g
fiber: 3.5 g
protein: 16.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 221 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente, drain.

  3. Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk, cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper.

  4. In a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray.

  5. Bake in preheated oven for 30 minutes, or until golden brown.

Recipe Yield

8 servings

Recipe Note

This is a family favorite. It is very good for veggie lovers.

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