Vegetable Pasta Casserole

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 cheese
• Salt and pepper to taste
• 5 tablespoons chopped fresh basil, divided
• 1/3 cup dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 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 for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, 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.

In a 9×13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray.

Bake in preheated oven for 30 minutes, or until golden brown.