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Whole Wheat Pasta Bake

 Whole Wheat Pasta Bake
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
4 ServingsPrep/Total Time: 25 min.


  • 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
  • 1 cup dry whole wheat bread crumbs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt


  • 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.
  • 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.
  • Drain pasta; add to cheese mixture. Transfer to a greased 8-in.

2 of 2

Whole Wheat Pasta Bake (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.