Veggie Pasta Casserole

Veggie Pasta Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Veggie Pasta Casserole calories by ingredient
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Introduction

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 350║F if cooking in the oven.
Feel free to mix in whatever vegetables you have on hand: broccoli, zucchini/summer squash, etc.
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 350║F if cooking in the oven.
Feel free to mix in whatever vegetables you have on hand: broccoli, zucchini/summer squash, etc.

Number of Servings: 8

Ingredients

    8 oz Egg Noodles, enriched (half a 16 oz pkg)
    3 cup Spinach, fresh OR 1 pkg frozen spinach, thawed
    3 medium Carrots, raw, grated
    1 tbsp Extra Virgin Olive Oil
    0.5 cup Bell peppers (Green, Red, Yellow, Orange)
    .5 cup, chopped Onions, raw
    5 clove Garlic, minced
    1 tbsp Butter, salted
    2 tbsp Flour, white
    3 cup Milk, 1%
    2 large Egg Yolks, slightly beaten
    1 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


Tips

Cooked chicken or turkey could be added.


Directions

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:áMakes eight 1 cup servings

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