RIGATONI VEGETABLE CASSEROLE

RIGATONI VEGETABLE CASSEROLE

8 ounces Rigatoni, Ziti, or other medium pasta shape, uncooked
3 cups broccoli florets
3 carrots, thinly sliced diagonally
Vegetable oil cooking spray
3 tablespoons margarine
2 tablespoons minced onion
3 tablespoons flour
2 1/4 cups skim milk
1/2 cup grated Edam cheese
Salt and freshly ground black pepper, to taste

  1. Prepare pasta according to package directions. Five minutes before pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook remaining 2 minutes. When pasta and vegetables are done, drain well. Lightly spray a 2-quart casserole dish with cooking spray; set aside.

  2. Preheat oven to 375ºF. In a medium saucepan, melt margarine over low heat. Add onion and sauté about 2 minutes. Stir in flour and continue cooking and stirring until mixture thickens. Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste. Mix pasta and vegetables with sauce. Transfer to casserole dish. Bake for 25 to 30 minutes or until heated through.