Creamy vegetable & fusilli casserole
6
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
Ingrédients
Cooking spray
4 spray(s)
Uncooked fusilli
8 oz
Vegetable broth
2 cup(s)
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
2 pound(s)
Egg
4 large
1% low fat milk
¾ cup(s)
Fresh parsley
2 tbsp(s), chopped
Chives
2 tbsp(s), snipped
Table salt
2 pinch(es), or to taste
Black pepper
2 pinch(es), or to taste
Ground nutmeg
1 pinch(es), or freshly grated
Grated Parmesan cheese
⅓ cup(s)
Instructions
1
Preheat the oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray.
2
Cook the pasta in salted water according to package instructions.
3
Meanwhile, in a medium pot, bring the broth to a boil, add the vegetables, and simmer with the lid on until tender, 8 to 10 minutes.
4
Meanwhile, in a medium pot, bring the broth to a boil, add the vegetables, and simmer with the lid on until tender, 8 to 10 minutes.
5
Drain the pasta and vegetables and spoon them into the prepared baking dish. Pour the egg mixture over top and gently toss to combine. Sprinkle with the cheese and bake on the middle rack in the oven for about 20 minutes. Slice into 6 pieces and serve.
6
Serving size: 1 piece
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