Vegetable Pasta Casserole recipe

8 servings

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

1/4 cup all-purpose flour

4 cups nonfat milk

1/2 cup grated Parmesan cheese

salt and pepper to taste

5 tablespoons chopped fresh basil, divided

1/3 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

1 butter flavored cooking spray

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.