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Pasta-Vegetable Casserole

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Ingredients
  Water 1⁄4 Cup (4 tbs) (Nonfat Chicken Broth, Vegetable Broth, Or Wine)
  Onion 1 Small, chopped
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Chopped fresh tomatoes/Low-sodium canned tomatoes with juice 2 Cup (32 tbs)
  Low sodium tomato puree/Low-sodium tomato paste 6 Ounce
  Dried oregano leaves 1⁄2 Teaspoon
  Dried marjoram leaves 1⁄2 Teaspoon
  Black pepper 2 Pinch
  Shell pasta 2 1⁄2 Cup (40 tbs), cooked until al dente and well drained in a colander
  Chopped broccoli 1 Cup (16 tbs), steamed
  Chopped red bell pepper 3⁄4 Cup (12 tbs)
  Non fat ricotta cheese 2 Cup (32 tbs)
  Nonfat grated parmesan cheese 1⁄2 Cup (8 tbs)
  Ground nutmeg 1 Pinch
Directions

Preheat oven to 375 degrees.
Heat water, broth, or wine in a saucepan over medium heat.
Add onion, parsley, and garlic.
Cook and stir over medium heat for 5 minutes or until onion is tender.
Stir in tomatoes, tomato puree, oregano, 1/2 teaspoon of the marjoram, and a pinch of black pepper.
Simmer, covered, for 5 minutes.
Stir together the cooked pasta, steamed broccoli, red pepper, ricotta cheese, 1/4 cup of the Parmesan cheese, the remaining 1/4 teaspoon marjoram, nutmeg, and a pinch of black pepper.
Transfer to a large oven-proof casserole.
Pour tomato mixture over pasta mixture in casserole.
Top with remaining 1/4 cup Parmesan.
Bake, uncovered, for 35 minutes or until casserole bubbles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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