This healthy casserole recipe contains tons of veggies alongside whole-wheat pasta for a satisfying dinner kids and adults will enjoy. Source: EatingWell Magazine, March/April 2016

Katie Workman
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • Bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Reserve 1/2 cup of the cooking water, then drain and rinse the pasta. Transfer to a large bowl.

  • Meanwhile, heat 1 tablespoon oil a large skillet over medium heat. Add leeks; cook, stirring occasionally, until very tender, 6 to 8 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is tender-crisp, 2 to 4 minutes. Add peas; cook 1 minute more. Transfer to the bowl with the pasta.

  • Add 2 tablespoons oil to the pan and return to medium heat. Sprinkle in flour; cook, whisking, until it starts to brown, 2 to 3 minutes. Whisking constantly, slowly pour in milk, then the reserved water, mustard, salt and pepper. Bring to a simmer and cook, whisking, until the sauce thickens, 2 to 3 minutes. Remove from heat; whisk in cheese and tarragon. Pour over the pasta mixture and stir until coated. Transfer to the prepared baking dish.

  • Combine breadcrumbs and the remaining 2 tablespoons oil in a small bowl and sprinkle over the casserole. Bake until steaming hot, 30 to 35 minutes. Let stand 10 minutes before serving.

Tips

Make Ahead Tip: To make ahead: Prepare through Step 4 and refrigerate for up to 1 day; uncover and let stand at room temperature for 30 minutes before topping and baking (Step 5).

Nutrition Facts

489 calories; 21.3 g total fat; 8.1 g saturated fat; 39 mg cholesterol; 566 mg sodium. 489 mg potassium; 54.8 g carbohydrates; 8.9 g fiber; 10 g sugar; 23.1 g protein; 1606 IU vitamin a iu; 18 mg vitamin c; 139 mcg folate; 475 mg calcium; 3 mg iron; 84 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/27/2016
The flavor was decent although it needed a lot of extra salt and pepper to get it there. The biggest issue was the roux. Trying to make it in an already hot very large skillet failed for me. I ended up straining everything and thickening it with cornstarch. Next time I would make the roux and sauce in a separate pot. I honestly probably wouldn't make this again except that my husband really liked it and he rarely likes meat-free dishes! Read More
Rating: 4 stars
05/02/2016
Another great cheesy pasta casserole I love that the amount of vegetables (leeks peas asparagus) was about the same volume as the amount of pasta and despite this the casserole was downright delicious. I used fontina cheese and would try harder to find guyere next time or put in a little cheddar just because I like a bit sharper flavor. I will admit to adding more salt which probably breaks the EatingWell nutrition guidelines. Pros: Good amount of vegetable content tasty Cons: addictive! Read More
Rating: 3 stars
03/13/2016
Makes a lot We made this dish as a side to salmon. As a side dish it feeds eight lumberjacks. It would be good for a buffet as it made so much. Pros: tasty filling Read More
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