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Pesto Vegetable Noodle Casserole

Pesto Vegetable Noodle Casserole

4 4 4 4 4 0
1
Recipe by
Food.com Food.com

Ingredients

  • 10 ozs frozen peas
  • 9 ozs artichoke hearts (frozen, partially thawed)
  • 32 ozs low fat cottage cheese
  • 14 cup sun-dried tomatoes (diced)
  • 5 ozs spinach (fresh, chopped)
  • 12 cup roasted red pepper (chopped)
  • 1 cup pesto sauce (classico brand ready made)
  • 1 14 cups parmesan cheese (divided)
  • 12 tsp grated nutmeg
  • 14 tsp ground pepper
  • 1 tsp salt
  • 2 cups sauce (bechamel)
  • 1 12 lbs bow tie pasta
Prep Time
30 min
Total Time
1 hr
Servings
16 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 270 Calories from Fat 35
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 590mg 25%
Potassium 360mg 10%
Total Carbohydrate 42g 14%
Dietary Fiber 4g 16%
Sugars 7g
Protein 17g
Vitamin A 25%
Vitamin C 10%
Calcium 15%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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