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Veggie Pasta Casserole
This was a throw-together recipe for a potluck. I did it as a one-pan prep, first boiling the noodles and vegetables. Then while they were draining, I cooked the peppers, onions and garlic in the same pan. They were added to the draining noodles and then I used the same pan for making the sauce. Everything then was combined into the same pan to mix all together before placing in a slow cooker or casserole dish to bake with the bread crumb topping. Bake for 20 min at 350ºF if cooking in the oven.
Feel free to mix in whatever vegetables you have on hand: broccoli, zucchini/summer squash, etc.
CALORIES: 304.5 |
FAT: 11.5g |
PROTEIN: 14.1g |
CARBS: 37g |
FIBER: 2.5g