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    You are in: Home / Recipes / Low-Fat Vegetable and Pasta Casserole Recipe
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    Low-Fat Vegetable and Pasta Casserole

    Low-Fat Vegetable and Pasta Casserole. Photo by *Parsley*

    1/5 Photos of Low-Fat Vegetable and Pasta Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    echo echo's Note:

    A good casserole for dieters.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta 6 minutes in boiling water.
    2. 2
      Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain.
    3. 3
      Make white sauce: sauté 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. 4
      Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce.
    5. 5
      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. 6
      Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole.
    7. 7
      Spray butter-flavored spray over top to coat.
    8. 8
      Bake at 350° approximately 30 minutes until golden brown.

    Ratings & Reviews:

    • on September 29, 2014

      35

      This had a great texture but, like others, I found it to be bland. I 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2010

      15

      Really really gross...I put black olives, broccoli, onions, 5 large cloves of garlic, 4 tablespoons of dried basil, and mozzarella cheese on top. I had to add a lot of salt and even then it wasn't edible. Did not look anything like photographed sadly. I won't be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2010

      45

      We really liked this casserole, but i did change a few things. I needed to use some leftover chicken so i added 2 cups of chopped chicken after everything else was mixed.I also used a yellow bell pepper because they have a better flavor. Didn't have Parmesan cheese so i used mozzarella instead. Next time i will definitely use Parmesan for a stronger flavor. Also added seasoning salt after it was cooked for some more flavor and salt. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Low-Fat Vegetable and Pasta Casserole

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 344.3
     
    Calories from Fat 46
    13%
    Total Fat 5.1 g
    7%
    Saturated Fat 2.4 g
    12%
    Cholesterol 11.7 mg
    3%
    Sodium 224.6 mg
    9%
    Total Carbohydrate 62.3 g
    20%
    Dietary Fiber 7.8 g
    31%
    Sugars 1.9 g
    7%
    Protein 13.8 g
    27%

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