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September 05, 2002

White Pasta Casserole
the cook:mel about more


1 pound penne pasta or ziti pasta
1 can (10-3/4 ounces) condensed cream of broccoli soup
1 1/4 cups milk
1 package (0.7 ounces) dry Italian salad dressing mix
1 container (15 ounces) ricotta cheese
3/4 cup grated Parmesan cheese - to be divided
2 thawed packages (16 ounces each) of your favorite frozen mixed veggies - I use an Italian combo that has carrots, broccoli, lima beans, and cauliflower
1 teaspoon pepper (or to your taste)
1/2 teaspoon of nutmeg (or to your taste)


Preheat the over to 350 degrees Fahrenheit. Coat a 9" by 13" baking dish (or 3 quart casserole) with nonstick cooking spray (like Pam). Cook the pasta according to directions and drain.

While pasta is cooking, combine the broccoli soup, milk, and Italian salad dressing mix. Add the ricotta cheese and 1/2 cup of the Parmesan. Mix these ingredients well. I use a large, sturdy wire whisk to make sure I combine all the ingredients evenly.

Add the cooked, drained pasta (no need to rinse with cold water) and vegetables, and toss together. Add pepper and nutmeg, and once again.

Spoon mixture into a baking dish, and sprinkle with remaining parmesan cheese. Bake for 45 minutes, or until heated thoroughly (dish will appear bubbly on the sides if you are using a clear, glass dish).

This dish is great with any type of veggie mix! It's very filling, too, and makes for great leftovers, hot or cold!

Makes 6-8 Servings / Preparation Time - Approximately 20 minutes / Cooking Time - 45 minutes

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