Ingredients:
7oz Dried Multigrain or Whole Grain Rotini Pasta (1 1/2 cups)
Non-Stick Cooking Spray
1 1/2 cup Broccoli Florets, Finely Chopped Carrots or Green Beans (cut into 1/2 inch pieces)
1/4 cup Finely Chopped Onion
4 tsp Olive Oil
1- 6.5oz package Light Semi-Soft Cheese with Garlic and Herb
1 2/3 cup Fat-Free Milk
1 Tbsp All-Purpose Flour
1/2 cup Reduced Fat Shredded Cheddar Cheese (2oz)
2 oz Asiago, Gruyere, or Machego Shredded (1/2 cup)
1/2 cup Crumbled Whole Wheat Panko Bread Crumbs
Flat Leaf Parsley or Oregano
Directions:
Heat oven to 425 degrees F. In medium saucepan, cook the pasta according to package directions. Add broccoli, carrots or grean beans to last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm. Meanwhile, in large saucepan cook onion in 2 tsp of olive oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semi-soft cheese; stir until cheese is melted and combined. In medium bowl, whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and asiago cheeses until cheeses are melted. Add cooked pasta mioxture, stir to coat. Transfer pasta mixture to 2-quart casserole. In small bowl combine bread crumbs and remaining 2 tsp oil; sprinkle on pasta mixture. Bake, uncovered, 10-15 minutes or until top is browned. Sprinkle with parsley.
