Pesto Vegetable Noodle Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 (10 ounce) box frozen peas
• 1 (9 ounce) box frozen artichoke hearts, partially thawed
• 32 ounces low fat cottage cheese
• 1/4 cup sun-dried tomato, diced
• 5 ounces fresh spinach, chopped
• 1/2 cup roasted red pepper, chopped
• 1 cup pesto sauce (i used classico brand ready made)
• 1 1/4 cups parmesan cheese, divided
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground pepper
• 1 teaspoon salt
• 2 cups bechamel sauce
• 1 1/2 lbs bow tie pasta

Recipe

• 1 preheat oven to 350 degrees.
• 2 bring a large pot of water to boil for the pasta.
• 3 meanwhile in a large bowl, mix peas, artichoke hearts, cottage cheese, tomatoes, spinach, red pepper, pesto sauce, 1 cup parmesan cheese, nutmeg, pepper, salt and bechamel sauce.
• 4 cook pasta according to pkg directions.
• 5 when pasta is al dente, drain and add to mixture in bowl.
• 6 grease two 9 x 12 inch baking dishes.
• 7 divide mixture between dishes.
• 8 sprinkle top evenly with remaining parmesan cheese.
• 9 freeze one dish for another time if desired.
• 10 bake the other for 30 minutes until bubbly.