Pesto Vegetable Noodle Casserole

Name: Pesto Vegetable Noodle Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 680 grams bow tie pasta; 255 grams box frozen artichoke hearts, partially thawed; 0 teaspoons ground pepper; 473 milliliters bechamel sauce; 907 grams low fat cottage cheese; 1 teaspoons grated nutmeg; 296 milliliters parmesan cheese, divided; 283 grams box frozen peas; 237 milliliters pesto sauce (I used Classico brand ready made); 118 milliliters roasted red pepper, chopped; 1 teaspoon salt; 142 grams fresh spinach, chopped; 59 milliliters sun-dried tomato, diced

Pesto Vegetable Noodle Casserole might be just the main course you are searching for. This recipe serves 16. One portion of this dish contains around 18g of protein, 11g of fat, and a total of 390 calories. It will be a hit at your Autumn event. If you have spinach, bow tie pasta, roasted pepper, and a few other ingredients on hand, you can make it.