I adapted this recipe from Weight Watchers and I really loved the results! Casey always complains when there is no meat in my meals but this was super hearty and filling! I enjoyed the leftovers night after night. I added sliced mushrooms to the recipe to give it even more volume, but you can omit those if you like.
Ingredients:
2 sprays cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
1/8 tsp table salt, for pasta cooking water
10 oz broccoli, small florets (about 2 1/2 cups)
8 oz sliced mushrooms (optional)
1 tsp butter
1/3 cup fresh bread crumbs
3 Tbsp grated Parmesan cheese, divided
2 1/2 cups fat-free skim milk
1/3 cup all-purpose flour
1/2 cup onion, diced
1 Tbsp Dijon mustard
1 1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 1/2 cups low-fat shredded cheddar cheese, sharp-variety, divided
2 sprays cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
1/8 tsp table salt, for pasta cooking water
10 oz broccoli, small florets (about 2 1/2 cups)
8 oz sliced mushrooms (optional)
1 tsp butter
1/3 cup fresh bread crumbs
3 Tbsp grated Parmesan cheese, divided
2 1/2 cups fat-free skim milk
1/3 cup all-purpose flour
1/2 cup onion, diced
1 Tbsp Dijon mustard
1 1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 1/2 cups low-fat shredded cheddar cheese, sharp-variety, divided
Directions:
Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli and mushrooms to water 1-2 minutes before pasta will be done; drain pasta, broccoli and mushrooms and return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in 1 cup cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
Transfer to a baking dish and sprinkle top evenly with remaining 1/2 cup cheddar cheese and bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.
Servings: 8
Points: 6
10 comments:
That looks awesome! I need to try that soon!
Mmmm, that looks yummy!
You can never go wrong by adding mushrooms!
Thanks for linking up to Not "Baaad" Sundays with LambAround last week. You might want to stop by again...I left you a little surprise! :)
Sounds great, thanks.
this looks really good...and low fat to boot...people must be knocking down your door come dinnertime :) thank you for linking up this guilt free meal to tuesday night supper club
great post thanks
This is a recipe that's perfect for what we like to have for dinner! Thanks for linking it up.
Your Cheesy Broccoli Pasta Bake looks really good. Thank you for sharing your recipe and Happy New Year!
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