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  Recipe Home » Pasta » Creamy Rigatoni Vegetable Casserole
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  Creamy Rigatoni Vegetable Casserole
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
8 oz Rigatoni or Ziti OR other medium pasta shape, uncooked
3 cup Broccoli florets
3 Carrots - thinly sliced diagonally
Vegetable oil cooking spray
3 tbsp Margarine
2 tbsp Minced onion
3 tbsp Flour
2 1/4 cup Skim milk
1/2 cup Grated Edam cheese
Salt
Freshly ground black pepper
Instructions:
Prepare pasta according to package directions. Five minutes before
pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to
pasta. Cook remaining 2 minutes. When pasta and vegetables are done,
drain well. Lightly spray a 2-quart casserole dish with cooking
spray; set aside.

Preheat oven to 375 degrees F. In a medium saucepan, melt margarine
over low heat. Add onion and saute about 2 minutes. Stir in flour and
continue cooking and stirring until mixture thickens. Add milk and
cheese and cook until cheese is melted. Season with salt and pepper
to taste. Mix pasta and vegetables with sauce. Transfer to casserole
dish. Bake for 25 to 30 minutes or until heated through.

Each serving provides: 348 Calories; 16.4 g Protein; 46.6 g
Carbohydrates; 11.3 g Fat; 17.2 mg Cholesterol; 320 mg Sodium.
Calories from Fat: 29%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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