Print Options

Back to Broccoli Pasta Bake >

Include these items:

Taste of Home Logo

Broccoli Pasta Bake

 Broccoli Pasta Bake
“I came up with this recipe in the middle of broccoli season, using ingredients I had on hand,” writes Evelyn Peterson of Corvallis, Montana. “My family loves this light and pleasing casserole.”
8 ServingsPrep: 30 min. Bake: 45 min.

Ingredients

  • 12 ounces uncooked spaghetti
  • 8 cups chopped fresh broccoli
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/4 cup fat-free milk
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 can (8 ounces) whole water chestnuts, drained, halved and thinly sliced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 1/4 cup sunflower kernels

Directions

  • Cook spaghetti according to package directions for 7 minutes. Add
  • broccoli; return to a boil. Cook 2 minutes longer or until spaghetti
  • is tender; drain.
  • In a large bowl, combine soup and milk. Add the mushrooms, onion,
  • water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in
  • spaghetti and broccoli.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray

2 of 2

Broccoli Pasta Bake (continued)

Directions (continued)

  • (dish will be full). Cover and bake at 350° for 40 minutes.
  • Uncover; sprinkle with sunflower kernels and remaining cheese. Bake
  • 5-10 minutes longer or until heated through and cheese is melted.
  • Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 369 calories, 12 g fat (5 g saturated fat), 26 mg cholesterol, 942 mg sodium, 50 g carbohydrate, 5 g fiber, 17 g protein.