Pesto Vegetable Noodle Casserole
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1 (10 ounce) box frozen peas
- 1 (9 ounce) box frozen artichoke hearts, partially thawed
- 32 ounces low fat cottage cheese
- 1⁄4 cup sun-dried tomato, diced
- 5 ounces fresh spinach, chopped
- 1⁄2 cup roasted red pepper, chopped
- 1 cup pesto sauce (I used Classico brand ready made)
- 1 1⁄4 cups parmesan cheese, divided
- 1⁄2 teaspoon grated nutmeg
- 1⁄4 teaspoon ground pepper
- 1 teaspoon salt
- 2 cups bechamel sauce
- 1 1⁄2 lbs bow tie pasta
directions
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil for the pasta.
- Meanwhile in a large bowl, mix peas, artichoke hearts, cottage cheese, tomatoes, spinach, red pepper, pesto sauce, 1 cup Parmesan cheese, nutmeg, pepper, salt and Bechamel sauce.
- Cook pasta according to pkg directions.
- When pasta is al dente, drain and add to mixture in bowl.
- Grease two 9 x 12 inch baking dishes.
- Divide mixture between dishes.
- Sprinkle top evenly with remaining Parmesan cheese.
- Freeze one dish for another time if desired.
- Bake the other for 30 minutes until bubbly.
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RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.