Low-Fat Vegetable and Pasta Casserole

"A good casserole for dieters."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by KinMa photo by KinMa
photo by KinMa photo by KinMa
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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!
  4. This is a fabulous recipe. I make it every week and it's great for a diet. You can use lots of different vegetables and use up what you have at hand - I've done it with Kale or cabbage rather than broccoli and it's just great. Thanks for this recipe.
  5. It was good, but not great. We thought it was blan.


  1. 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!


[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. In 2008 my dear sister finally joined Recipezaar. Her chef name is Sagadahoc (the county in Maine she lives in). My popular Recipe #89132 is actually her recipe--check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: <li><a href="http://www.recipezaar.com/cookbook.php?bookid=123948">Sharon123's Cook-a-Thon Cookbook</a></li> <a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. Some stand-outs: <li><a href="http://www.recipezaar.com/mycookbook/book/27685">Edible Flowers</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33443">Honey Honey You`ve got me wanting you!</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33123">Recipes I named after zaar chefs</a></li> <li><a href="http://www.recipezaar.com/mycookbook/book/33325">Menopause</a></li> If you've been around Zaar any length of time, you probably know that <a href="http://www.recipezaar.com/member/4470">Bergy</a> writes wonderfully detailed and helpful recipe reviews and has also contributed a wealth of wonderful recipes of her own. 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UPDATE: <a href="http://www.recipezaar.com/member/80353">evelyn/athens</a>, host of the Greek Cooking Forum and Greek food expert extraordinaire has a cookbook of her own Greek fecipes that could be the only reference you'll ever need for Greek cuisine: <li><a href="http://www.recipezaar.com/mycookbook/book/76021">Greek Cookery</a></li> I'm not a vegetarian, but I do eat meatless meals a fair amount of the time. 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