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 caloriescarbohydrate: 57.8 gcholesterol: 12.9 mgfat: 5.4 gfiber: 3.5 gprotein: 16.7 gsaturatedFat: 2.6 gservingSize: -sodium: 221 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Pasta Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake in preheated oven for 30 minutes, or until golden brown.