Creamy rigatoni vegetable casserole

Yield: 4 Servings

Measure Ingredient
8 ounces Rigatoni or Ziti OR other medium pasta shape, uncooked
3 cups Broccoli florets
3 \N Carrots thinly sliced diagonally
\N \N Vegetable oil cooking spray
3 tablespoons Margarine
2 tablespoons Minced onion
3 tablespoons Flour
2¼ cup Skim milk
½ cup Grated Edam cheese
\N \N Salt
\N \N Freshly ground black pepper

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; 16⅖ g Protein; 46⅗ g Carbohydrates; 11.3 g Fat; 17⅕ mg Cholesterol; 320 mg Sodium.

Calories from Fat: 29%

Copyright National Pasta Association () (Reprinted with permission)

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