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Pesto Vegetable Noodle Casserole Recipe

Pesto Vegetable Noodle Casserole Recipe

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Ingredients:

Serving

1 (10 oz) box frozen peas
1 (9 oz) box frozen artichoke hearts, partially thawed
32 oz low fat cottage cheese
1/4 cup sun-dried tomato, diced
5 oz fresh spinach, chopped
1/2 cup roasted red pepper, chopped
1 cup pesto sauce (i used classico brand ready made)
1 1/4 cups parmesan cheese, divided
1/2 tsp grated nutmeg
1/4 tsp ground pepper
1 tsp salt
2 cups bechamel sauce
1 1/2 lbs bow tie pasta

Directions:

Preheat oven to 350 degrees.
Bring a large pot of water to boil for the pasta.
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.
Cook pasta according to pkg directions.
When pasta is al dente, drain and add to mixture in bowl.
Grease two 9 x 12 inch baking dishes.
Divide mixture between dishes.
Sprinkle top evenly with remaining Parmesan cheese.
Freeze one dish for another time if desired.
Bake the other for 30 minutes until bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	371.7 Kcal (1556 kJ)
Calories from fat	124.25 Kcal
		% Daily Value*
Total Fat	13.81g	21%
Cholesterol	23.42mg	8%
Sodium	763.31mg	32%
Potassium	174.68mg	4%
Total Carbs	37.5g	12%
Sugars	3.57g	14%
Dietary Fiber	5.61g	22%
Protein	20.98g	42%
Vitamin C	10mg	17%
Vitamin A	0.1mg	3%
Iron	4mg	22%
Calcium	340.9mg	34%

Amount Per 100 g
Calories	211.14 Kcal (884 kJ)
Calories from fat	70.58 Kcal
		% Daily Value*
Total Fat	7.84g	21%
Cholesterol	13.3mg	8%
Sodium	433.6mg	32%
Potassium	99.23mg	4%
Total Carbs	21.3g	12%
Sugars	2.03g	14%
Dietary Fiber	3.19g	22%
Protein	11.92g	42%
Vitamin C	5.7mg	17%
Vitamin A	0.1mg	3%
Iron	2.2mg	22%
Calcium	193.6mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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