Ingredients
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
4
-
1/2
-
-
5
-
1/3
-
-
Directions
Low-Fat Vegetable and Pasta Casserole, A good casserole for dieters , This had a great texture but, like others, I found it to be bland used a 13 oz box of rotini (instead of 16 oz) and upped the broccoli to 4 cups I also used a whole green pepper (which was about 1 1/3 cups) I’m not sure what you could add to boost the flavor besides salt, but it definitely needed something
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Steps
|
1
Done
|
Cook Pasta 6 Minutes in Boiling Water. |
|
2
Done
|
Add the Broccoli Through Bell Pepper to the Pasta and Simmer 6-8 Minutes More Until Pasta Is Al Dente; Drain. |
|
3
Done
|
Make White Sauce: Saut the Onions and Garlic in Butter 1-2 Minutes in a Saucepan Over Medium-High Heat; Stir in Flour and Milk and Cook, Stirring, About 5 Minutes Until Mixture Coats the Back of a Spoon; Remove from Heat. |
|
4
Done
|
Setting Aside 2 Tbs Parmesan Cheese, Stir the Rest of Cheese and the Pepper Into the White Sauce. |
|
5
Done
|
Combine the Pasta and Vegetables, White Sauce and 4 Tbs of the Basil; Place in 13 X 9-Inch Baking Pan or 3-1/2 Quart Casserole. |
|
6
Done
|
Mix the Breadcrumbs With the Remaining 2 Tbs Parmesan & Remaining 1 T Basil; Sprinkle Over the Casserole. |
|
7
Done
|
Spray Butter-Flavored Spray Over Top to Coat. |
|
8
Done
|
Bake at 350 Approximately 30 Minutes Until Golden Brown. |
