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Whole Wheat Pasta Bake Recipe
Whole Wheat Pasta Bake Recipe photo by Taste of Home

Whole Wheat Pasta Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 cups uncooked whole wheat spiral pasta
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 3 tablespoons butter, divided
  • 1 medium zucchini, chopped
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed
  • 1/2 teaspoon Italian seasoning
  • TOPPING:
  • 1 cup dry whole wheat bread crumbs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
  2. In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
  3. Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown. Yield: 4 servings.
Originally published as Whole Wheat Pasta Bake in Simple & Delicious October/November 2011, p19

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.

Reviews for Whole Wheat Pasta Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 8, 2012

"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."

MY REVIEW
Reviewed Nov. 7, 2011

"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"

MY REVIEW
Reviewed Nov. 6, 2011

"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."

MY REVIEW
Reviewed Nov. 6, 2011

"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."

MY REVIEW
Reviewed Nov. 2, 2011

"I didn't think this had much flavor, and I thought there were way too many bread crumbs."

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