Recipe courtesy of Robert Irvine
Total:
1 hr 5 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 (16-ounce) package penne pasta
  • 2 cups chopped broccoli
  • 1 cup sliced mushrooms
  • 1 cup chopped green bell pepper
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups nonfat milk
  • 1/2 cup grated Parmesan
  • Salt and freshly ground black pepper
  • 5 tablespoons chopped fresh basil, divided
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • Butter-flavored cooking spray

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook. With 6 to 8 minutes left on the pasta, stir in broccoli, mushrooms and green peppers, and cook 6 to 8 minutes more, or until pasta is al dente; drain.

Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper, to taste.

Spray a 9 by 13 inch-baking dish with cooking spray. Combine pasta, vegetables, milk mixture and 4 tablespoons basil in the prepared pan. Top with 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Place the baking dish into the oven and bake for 20 minutes, or until the top gets crispy.

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