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.

No additional tips available.

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

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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.

Pesto Vegetable Noodle Casserole

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