Low Fat Vegetable And Pasta Casserole Recipes

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VEGETABLE PASTA CASSEROLE



Vegetable Pasta Casserole image

This is a family favorite. It is very good for veggie lovers.

Provided by VAISHALI MAKWANA

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 55m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package penne pasta
2 cups chopped broccoli
1 cup sliced mushrooms
1 cup chopped green bell pepper
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
¼ cup all-purpose flour
4 cups nonfat milk
½ cup grated Parmesan cheese
salt and pepper to taste
5 tablespoons chopped fresh basil, divided
⅓ cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 butter flavored cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
  • Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper.
  • In a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray.
  • Bake in preheated oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 57.8 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 3.5 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 10.3 g

LOW-FAT VEGETABLE AND PASTA CASSEROLE



Low-Fat Vegetable and Pasta Casserole image

Make and share this Low-Fat Vegetable and Pasta Casserole recipe from Food.com.

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 (16 ounce) package penne or 1 (16 ounce) package rotini pasta
2 cups chopped broccoli
1 cup mushroom, sliced
1 cup green bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 tablespoon butter
1/4 cup flour
4 cups skim milk
1/2 cup parmesan cheese or 1/2 cup romano cheese
white pepper
5 tablespoons fresh basil, chopped
1/3 cup dry breadcrumbs
butter-flavored cooking spray

Steps:

  • 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.

Nutrition Facts : Calories 344.3, Fat 5.2, SaturatedFat 2.5, Cholesterol 11.8, Sodium 224.7, Carbohydrate 62.4, Fiber 7.8, Sugar 1.9, Protein 13.8

ROASTED VEGETABLE AND PASTA CASSEROLE



Roasted Vegetable and Pasta Casserole image

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups uncooked penne pasta (9 oz)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (1.8 oz) white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
  • Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
  • Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
  • Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g

LOW FAT CHICKEN PASTA CASSEROLE



Low Fat Chicken Pasta Casserole image

This is a wonderful low-fat alternative to pasta. Easy to make and also freezes well. It takes 5 minutes to put together; 30 min. tops to bake it. This is also a great way to use up leftovers. You substitute, take out, or add any items to taste.

Provided by Karen B

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb cooked angel hair pasta (leftover works great)
1 (10 1/2 ounce) can low-fat cream of chicken soup
1/2 cup fat free sour cream
1 1/2 cups cooked chicken breasts
1/4 teaspoon dried onion
1 cup broccoli
1 (4 ounce) can mushrooms
1/4 cup slivered almonds
1/3 cup low-fat parmesan cheese
2 tablespoons Italian seasoned breadcrumbs

Steps:

  • Combine the first 5 ingredients and put into a sprayed baking dish. Top with the remaining ingredients and bake at 350 degrees until hot; approximately 20-30 minute.

Nutrition Facts : Calories 189.6, Fat 4.7, SaturatedFat 1, Cholesterol 23.5, Sodium 67.6, Carbohydrate 23.1, Fiber 1.9, Sugar 2.2, Protein 13.6

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