Wednesday, April 6, 2011

Pasta Primavera Casserole

Very tasty veggie casserole!

8 oz dried pasta(whole wheat preferably)

2 TB butter
1/4 cup flour
2tsp garlic powder(more or less to taste)
1 1/2 cups milk
1/2 cup shredded Parmesan cheese(not the kind from the can!)

1 small zucchini, shredded
2 medium carrots, shredded
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1  large handful baby spinach, wilted
1 cup frozen peas
1 small head of broccoli, chopped into bite sized pieces

8 ritz crackers
1/4 cup shredded Parmesan cheese

boil pasta per packages instructions, drain(you can put your spinach in the colander and pour the boiling water and pasta over it to wilt it)

In a medium pot over medium heat melt butter and whisk in flour and garlic powder until crumbly
Add in the milk slowly and whisk until it thickens. Remove from heat and stir in Parmesan cheese. Stir until melted.

In a casserole dish combine  pasta, vegetables and sauce. Stir gently to coat everything.(Make to this point and refrigerate for a make ahead dinner , pull it out 30 minutes before you want to bake it and continue with instructions, baking time might be slightly longer)

Top with crushed ritz crackers and Parmesan cheese

Cover with foil and bake @ 350 for 30 minutes. Uncover and bake 10 minutes more.

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