Pesto Vegetable Noodle Casserole Recipe

Name: Pesto Vegetable Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) box frozen peas; 1 (9 ounce) box frozen artichoke hearts, partially thawed; 32 ounces low fat cottage cheese; ¼ cup sun-dried tomato, diced; 5 ounces fresh spinach, chopped; ½ cup roasted red pepper, chopped; 1 cup pesto sauce (I used Classico brand ready made); 1 ¼ cups parmesan cheese, divided; ½ teaspoon grated nutmeg; ¼ teaspoon ground pepper; 1 teaspoon salt; 2 cups bechamel sauce; 1 12 lbs bow tie pasta

Servings: persons

1 (10 ounce) box frozen peas
1 (9 ounce) box frozen artichoke hearts, partially thawed
32 ounces low fat cottage cheese
¼ cup sun-dried tomato, diced
5 ounces fresh spinach, chopped
½ cup roasted red pepper, chopped
1 cup pesto sauce (I used Classico brand ready made)
1 ¼ cups parmesan cheese, divided
½ teaspoon grated nutmeg
¼ teaspoon ground pepper
1 teaspoon salt
2 cups bechamel sauce
1 12 lbs bow tie pasta

1
Preheat oven to 350 degrees.
2
Bring a large pot of water to boil for the pasta.
3
Meanwhile in a large bowl, mix peas, artichoke hearts, cottage cheese, tomatoes, spinach, red pepper, pesto sauce, 1 cup Parmesan cheese, nutmeg, pepper, salt and Bechamel sauce.
4
Cook pasta according to pkg directions.
5
When pasta is al dente, drain and add to mixture in bowl.
6
Grease two 9 x 12 inch baking dishes.
7
Divide mixture between dishes.
8
Sprinkle top evenly with remaining Parmesan cheese.
9
Freeze one dish for another time if desired.
10
Bake the other for 30 minutes until bubbly.

1375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10 ounce) box frozen peas, 1 (9 ounce) box frozen artichoke hearts, partially thawed, 32 ounces low fat cottage cheese, ¼ cup sun-dried tomato, diced, and more.

Yes, Pesto Vegetable Noodle Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Vegetable Noodle Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions