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How To make Easy Pasta Casserole

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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

How To make Easy Pasta Casserole's Videos

Old school penne pasta casserole

Nice easy pasta dish

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CROCKPOT TACO PASTA CASSEROLE RECIPE. Let's take a comforting cheesy pasta and combine with delicious taco flavors and ingredients and make a yummy taco pasta casserole in our crockpot or slow cooker.

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This Easy Macaroni Casserole is a baked pasta dish with ground turkey, veggies, marinara sauce and cheese. Kid-friendly and no need to pre-cook the pasta!

5 Freestyle Points • 338 Calories

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Easy Italian Baked Pasta Casserole

This pasta casserole will satisfy everyone, the cook and the eaters! Easy to make and absolutely delicious. Basil, tomato sauce, mozzarella, ricotta, mm mmm Italian pasta casserole at its finest! Great for your vegetarian and gluten free friends, too!

For 12-16 servings, you'll need these ingredients.
Feel free to chop them in half!

36 oz pasta
16 oz raw spinach
1 egg
16 oz of ricotta
1/2 tsp salt/pepper
1 onion
3 green squash
4 cups mozzarella
Handful of fresh basil
48 oz tomato sauce

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Directions:

Put a large pot of water up to boil for pasta. In another pan, heat up the olive oil and saute the spinach.
Once it has cooked down, you need to drain the liquid. Put the spinach in a colander and use a spatula to squeeze it out.
In a bowl, beat an egg, add the ricotta cheese and mix together.
Add the spinach, salt and pepper, and mix until all ingredients are well combined.
When your water boils, add the pasta and cook al dente.
Cut up the opinions, add olive oil and saute in the same skillet you used to cook the spinach.
Slice your zucchini thin and saute with the onions.
When your pasta is al dente, drain it and put back in the pot. Make sure to add a bit of olive oil so it doesn’t stick together.
Once the zucchini has cooked down, add in the sauce. Stir together and cook for a few minutes
Now we build. First layer is 1/3 of the pasta, next is the sauce, fresh basil, half of the ricotta mixture, 1/3 of the shredded mozzarella, and half of the zucchini.

PHILLY CHEESESTEAK & PASTA CASSEROLE RECIPE | Cook with Me Easy Casserole

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