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With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 849 calories, 50 g fat (30 g saturated fat), 190 mg cholesterol, 1,582 mg sodium, 60 g carbohydrate, 7 g fiber, 39 g protein.
Originally published as Whole Wheat Pasta Bake in Simple & Delicious October/November 2011, p19
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Reviewed on Aug. 08, 2012 by pammywammy
my daughter absolutely loved this dish. she ate leftovers for several days and she does not ever eat leftovers. the zucchini was an interesting ingredient. i did not use whole wheat pasta or bread crumbs.
Reviewed on Nov. 07, 2011 by KScales
Upon further review, we discovered the amount of bread crumbs should have only been 1 cup. We apologize for the error. It has been fixed and will be updated here soon.Taste of Home Test Kitchen
Upon further review, we discovered the amount of bread crumbs should have only been 1 cup. We apologize for the error. It has been fixed and will be updated here soon.
Taste of Home Test Kitchen
Reviewed on Nov. 06, 2011 by TicTak86
Terrible... The amount of breadcrumbs must be a mistake because you end up with an inch-thick layer on top if you use the 8 in square pan it calls for. Even after scraping most of them off, they still coated every bite. There was pretty much no flavor otherwise. I could only bring myself to eat half a serving of this and pitched the rest.
Reviewed on Nov. 06, 2011 by adhondt
The dish was quite tasteless. I'm on the weight watchers program and calculating the points showed that one serving is worth 23 points. That is almost a full days allotment of points. The dish wasn't anywhere good enough in taste to sacrifice that amount of points.
Reviewed on Nov. 02, 2011 by Ab0628
I didn't think this had much flavor, and I thought there were way too many bread crumbs.
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