Vegetable Pasta Casserole

Name: Vegetable Pasta Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
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

Rating: 3.25 stars

32 Ratings
32 Reviews
2 Photos

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

By VAISHALI MAKWANA

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Recipe Summary test

prep:

25 mins

cook:

30 mins

total:

55 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

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Step 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.
Step 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.
Step 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.
Step 5
Bake in preheated oven for 30 minutes, or until golden brown.

Nutrition Facts

Per Serving:

340 calories; protein 16.7g; carbohydrates 57.8g; fat 5.4g; cholesterol 12.9mg; sodium 221mg. Full Nutrition

Reviews (32)

Most helpful positive review

Mrs. Joshua

11/13/2006

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. Read More

Helpful

(20)

Most helpful critical review

Cheryl

11/10/2002

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. Read More

Helpful

(13)

32 Ratings

5 star values: 5
4 star values: 11
3 star values: 6
2 star values: 7
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Mrs. Joshua

11/13/2006

Helpful

(20)

AMATULLAH

01/21/2004

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! Read More

Helpful

(14)

Cheryl

11/10/2002

Helpful

(13)

PATGEORGE

01/21/2004

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 Read More

Helpful

(8)

Amber Manning Doss

03/04/2010

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! Read More

Helpful

(8)

Jeni

04/08/2008

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! Read More

Helpful

(8)

Galyna

08/18/2011

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:) Read More

Helpful

(4)

DEBIVEE

10/20/2005

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

Helpful

(2)

doctor666

03/19/2012

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. Read More

Helpful

(2)

More Reviews

Back to Vegetable Pasta Casserole

All Reviews for Vegetable Pasta Casserole

- of Reviews

Vegetable Pasta Casserole

Servings Per Recipe: 8
Calories: 340.4

% Daily Value *

protein: 33 %

carbohydrates: 19 %

dietary fiber: 14 %

sugars:

fat: 8 %

saturated fat: 13 %

cholesterol: 4 %

vitamin a iu: 13 %

niacin equivalents: 50 %

vitamin b6: 15 %

vitamin c: 58 %

folate: 10 %

calcium: 28 %

iron: 14 %

magnesium: 20 %

potassium: 13 %

sodium: 9 %

thiamin: 15 %

calories from fat:

*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.