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Thursday, October 7, 2010

Cheesy Broccoli Pasta Bake

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 

Directions:
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

 

Linked to Finding Joy in My Kitchen's Countdown to 2011: Meatless Meals

Labels: , ,

10 Comments:

Blogger Stephanie said...

That looks awesome! I need to try that soon!

October 7, 2010 at 8:16 PM  
Blogger The Blue Zoo said...

Mmmm, that looks yummy!

October 8, 2010 at 2:23 AM  
OpenID The Local Cook said...

You can never go wrong by adding mushrooms!

October 8, 2010 at 6:48 PM  
Blogger LambAround said...

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! :)

October 9, 2010 at 9:17 PM  
Anonymous Anonymous said...

This comment has been removed by a blog administrator.

October 12, 2010 at 6:47 PM  
Blogger Melynda said...

Sounds great, thanks.

October 13, 2010 at 11:09 AM  
Blogger Christy said...

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

October 13, 2010 at 7:13 PM  
Anonymous Anonymous said...

great post thanks

October 18, 2010 at 1:54 AM  
Blogger SnoWhite said...

This is a recipe that's perfect for what we like to have for dinner! Thanks for linking it up.

December 29, 2010 at 4:57 PM  
Blogger Miz Helen said...

Your Cheesy Broccoli Pasta Bake looks really good. Thank you for sharing your recipe and Happy New Year!

December 29, 2010 at 10:02 PM  

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C + C Marriage Factory: Cheesy Broccoli Pasta Bake

Cheesy Broccoli Pasta Bake

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 

Directions:
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

 

Linked to Finding Joy in My Kitchen's Countdown to 2011: Meatless Meals

Labels: , ,