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Creamy Rigatoni Vegetable Casserole from the Recipes EU Collection

 


Creamy Rigatoni Vegetable Casserole Recipe

...brought to you by Recipes EU





Creamy Rigatoni Vegetable Casserole
8 oz Rigatoni or Ziti
-OR other medium pasta
-shape, uncooked
3 cup Broccoli florets
3 Carrots thinly sliced diagonally
Vegetable oil cooking spray
3 tbsp Margarine
2 tbsp Minced onion
3 tbsp Flour
2 1/4 cup Skim milk
1/2 cup Grated Edam cheese
Salt
Freshly ground black pepper


Prepare pasta according to package directions. Five minutes before
pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to
pasta. Cook remaining 2 minutes. When pasta and vegetables are done,
drain well. Lightly spray a 2-quart casserole dish with cooking
spray; set aside.

Preheat oven to 375 degrees F. In a medium saucepan, melt margarine
over low heat. Add onion and saute about 2 minutes. Stir in flour and
continue cooking and stirring until mixture thickens. Add milk and
cheese and cook until cheese is melted. Season with salt and pepper
to taste. Mix pasta and vegetables with sauce. Transfer to casserole
dish. Bake for 25 to 30 minutes or until heated through.

Each serving provides: 348 Calories; 16.4 g Protein; 46.6 g
Carbohydrates; 11.3 g Fat; 17.2 mg Cholesterol; 320 mg Sodium.
Calories from Fat: 29%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
 


This Creamy Rigatoni Vegetable Casserole Recipe brought to you from the Recipes.eu.com recipe collection

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Keep yourself hydrated. Occasionally in the course of a hectic morning, you have an idea that you are peckish but if truth be told you might want a cooling drink of water or orange squash. The feelings of hunger and thirst are quite similar, but one of them results in a broken diet and the other is ok.

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Creamy Rigatoni Vegetable Casserole - a delicious recipe from Recipes.eu.com