How To make Easy Pasta Casserole
8 oz. pasta (I like to use tri-color spirals) 3-4 cups frozen veggie medley (carrots, broccoli, cauliflower or other combo) 1 1/2 c fat-free white cheese (see note) salt, pepper, onion powder, other spices to taste wheat germ grated Parmesan cheese (optional)
Cook and drain the pasta. Defrost the veggies and add. Add the cheese and seasonings. Put into a 2 quart casserole dish, which has been sprayed with Pam (or equivalent). Sprinkle liberally with wheat germ and lightly with Parmesan (if used). Cook in microwave for 15 minutes.
Note: In Israel we can get a soft white cheese that is .1% fat. You could undoubtedly substitute fat-free cottage cheese. Sometimes I eliminate the cheese and use canned tomato sauce or soup instead.
Makes: 4 to 6 servings
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0:00 Introduction
0:32 Prepping the veggies
2:23 Cooking the pasta
2:33 Making the silky smooth cauliflower puree
3:07 Drain the pasta
3:22 Making the creamy mornay sauce
4:29 Adding in the cheese
5:49 Into the oven!
6:15 Adding in one final little special ingredient
6:27 Serving & tasting
7:14 End message
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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16 oz. box of Penne Pasta (can use your favorite pasta)
1 lb. Ground Beef
1 ib. Italian Sausage
6 oz. Pepperoni
3 cups Mozzarella Cheese
28 oz. can of Crushed Tomatoes
1 tsp. Garlic Salt
1 tbsp. Italian Seasoning
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