Vegetable Pasta Casserole

Vegetable Pasta Casserole

25
VAISHALI MAKWANA 0

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

55 m servings 340 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 30 Ratings

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Most helpful positive review

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 u...

Most helpful critical review

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. Wou...

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 u...

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 sin...

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. Wou...

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 th...

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 ...

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 usuall...

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 b...

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 re...

Sort of bland, but made it better by adding 3x the broccoli called for and by adding some canned turkey.