Veggie Pasta Casserole
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- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Directions
8 oz Egg Noodles, enriched (half a 16 oz pkg)3 cup Spinach, fresh OR 1 pkg frozen spinach, thawed3 medium Carrots, raw, grated1 tbsp Extra Virgin Olive Oil 0.5 cup Bell peppers (Green, Red, Yellow, Orange) .5 cup, chopped Onions, raw 5 clove Garlic, minced1 tbsp Butter, salted 2 tbsp Flour, white 3 cup Milk, 1% 2 large Egg Yolks, slightly beaten1 tsp Garlic powder (or more to taste).5 tsp Basil .5 tsp Oregano, ground 1 tbsp Parsley, dried 1 tsp Pepper, black 2 tsp Salt (or to taste)1.5 oz Mozzarella Cheese, part skim milk 2 oz Parmesan Cheese, grated .5 cup Bread crumbs, dry, grated, plain 1 tbsp Butter, melted
In a large saucepan, heat water to boiling. Add the egg noodles, spinach and carrots and cook according to noodle package directions (6-8 min). Drain.
Cook the olive oil, bell pepper, onions and garlic over low heat until the onions and peppers are softened, stirring frequently. Remove from heat.
Melt the 1 tbsp butter over low heat. Add the flour and cook until bubbly and the flour starts to darken slightly, stirring constantly. Add the milk and whisk constantly over medium heat until the mixture is smooth and begins to thicken slightly.
Add a little bit of the milk mixture to the eggs and whisk. Then add all the eggs into the milk mixture and stir to combine.
Add the noodles and vegetables back into the milk mixture, along with the spices (garlic, basil, oregano, parsley, salt, pepper) and the grated cheese. Stir to combine.
Melt the remaining 1 tbsp of butter in a small dish. Add the bread crumbs and stir until combined. Sprinkle the bread crumb mixture over the noodles and bake.
Serving Size:�Makes eight 1 cup servings
Cook the olive oil, bell pepper, onions and garlic over low heat until the onions and peppers are softened, stirring frequently. Remove from heat.
Melt the 1 tbsp butter over low heat. Add the flour and cook until bubbly and the flour starts to darken slightly, stirring constantly. Add the milk and whisk constantly over medium heat until the mixture is smooth and begins to thicken slightly.
Add a little bit of the milk mixture to the eggs and whisk. Then add all the eggs into the milk mixture and stir to combine.
Add the noodles and vegetables back into the milk mixture, along with the spices (garlic, basil, oregano, parsley, salt, pepper) and the grated cheese. Stir to combine.
Melt the remaining 1 tbsp of butter in a small dish. Add the bread crumbs and stir until combined. Sprinkle the bread crumb mixture over the noodles and bake.
Serving Size:�Makes eight 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 304.5
- Total Fat: 11.5 g
- Cholesterol: 94.0 mg
- Sodium: 882.6 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 2.5 g
- Protein: 14.1 g
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