Vegetable Pasta Casserole Recipe - Allrecipes.com
Vegetable Pasta Casserole Recipe
  • READY IN 55 mins

Vegetable Pasta Casserole

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2006

I too, adapted this recipe to my taste. I used whatever vegetables I had left over or in the house. I even threw in some frozen peas and corn. I used 3 gloves a garlic and a large onion. I used more spices than the recipe called for. More salt, pepper, basil. I used colby, jack and cheedar cheeses because that is what I had on hand. My family loved it! No one noticed it was a meatless meal.

 
Most Helpful Critical Review
Nov 10, 2002

This is a horribly bland tasteless recipe. I ended up throwing the entire thing out. I don't know what could be changed to give it some taste except perhaps, a whole other recipe. Terrible. Would not recommend.

 
Jan 21, 2004

I added this recipe to my box a while back because I thought it sounded good.. Just today my mom made lunch and it was something very very similar to this, She said she just made it up but since it's so similar I wanted to rate this recipe and say that is came out really really yummy and you should try it!

 
Mar 04, 2010

I made this recipe with 3 cups soymilk, fresh mushrooms, alot more seasoning and omitted the basil. I also used spinach instead of Broccoli and used carrots in place bell pepper. I sauted all the vegetables, then made sauce and added it to fusilli pasta. For the topping I mixed a quarter cup parmesan in with cracker crumbs. It was delicious A great comfort food!

 
Jan 21, 2004

Don't be put off by the unkind and inaccurate review above. It's not haute cuisine, but a wholesome family dish, and easily adaptable to your preferences, or to what you have available. I usually use Cheddar cheese, and put the dish under a hot overhead grill for a few minutes instead of into the oven

 
Apr 08, 2008

I disregarded the first review and tried this. It was great. Like other I made several modifications. Added more garlic and other spices that we like. Also, i used the veggies i had on hand (fresh zuchini, carrots and sweet pepers). I'm not a big fan of boiling my veggies so i sauteed them while i was cooking the pasta. A quick mix of everything together and it was a lovely, quick and tasty dish. Very colorful as well!

 
Aug 18, 2011

I used this recipe as a base. I used egg noodles instead of penne pasta. I cooked for four people, so I did just half of a pack of noodles and all ingredients. So my ingredients were: 1 cup of broccoli, half of yellow bell pepper, 1 cup of yellow squash, half an onion, 1/2 cup of celery, 5 gloves of garlic, butter, oil, 1/8 cup of flour, 2 cups of milk, parmesan cheese, salt, pepper, spices, fresh chopped basil, bread crumbs, canoly cooking spray. I cooked noodles according to directions, set aside. Sauteed all veggies on olive oil mixed with butter, add flour and milk, salt, pepper, spices and parmesan cheese. mixed veggies with noodles, add basil. put everything in casserole dish, sprinkled with bread crumbs and parmesan cheese and put in preheated oven for 30 minutes. It was so good! My kids, 6 and 8, loved it! Very good recipe, just needs to be changed acording to your taste :)

 
Mar 19, 2012

I cooked it as per the directions except for adding the suggested extra spices and cheese, and it was still bland. Also, the pasta had no texture left in it. I guess I'll go back to the old recipe with creame of mushroom soup.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 57.8 g
  • 19%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Turkey Noodle Casserole

See how to make this classic casserole starring leftover Thanksgiving turkey.

Tater Tot Casserole III

An easy, cheesy casserole topped with buttery corn flakes and Parmesan cheese.

Chicken Asiago and Orzo Pasta

Learn how to make an amazingly simple orzo and chicken pasta dish.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States