Vegetable Pasta Casserole

admin 26/04/20 Recipes


8 servings

Prep Time


Cook Time



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

1/4 cup: all-purpose flour

4 cups: nonfat milk

1/2 cup: grated Parmesan cheese

: salt and pepper to taste

5 tablespoons: chopped fresh basil, divided

1/3 cup: dry bread crumbs

2 tablespoons: grated Parmesan cheese

1: butter flavored cooking spray


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.


Calories: 340 kcal

Carbohydrates: 57.8 g

Cholesterol: 13 mg

Fat: 5.4 g

Fiber: 3.5 g

Protein: 16.7 g

Sodium: 221 mg

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