Recipe by VAISHALI MAKWANA
"This is a family favorite. It is very good for veggie lovers."
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1 (16 ounce) package
chopped green bell pepper
grated Parmesan cheese
salt and pepper to taste
chopped fresh basil, divided
dry bread crumbs
grated Parmesan cheese
butter flavored cooking spray
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.
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.
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!
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!
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
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!
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Pasta Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
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