Pesto Vegetable Noodle Casserole

• 1 (10 ounce) box frozen peas
• 1 (9 ounce) box frozen artichoke hearts, partially thawed
• 32 ounces low fat cottage cheese
• 14 cup sun-dried tomato, diced
• 5 ounces fresh spinach, chopped
• 12 cup roasted red pepper, chopped
• 1 cup pesto sauce (I used Classico brand ready made)
• 1 14 cups parmesan cheese, divided
• 12 teaspoon grated nutmeg
• 14 teaspoon ground pepper
• 1 teaspoon salt
• 2 cups bechamel sauce
• 1 12 lbs bow tie pasta

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to boil for the pasta.
3. Meanwhile in a large bowl, mix peas, artichoke hearts, cottage cheese, tomatoes, spinach, red pepper, pesto sauce, 1 cup Parmesan cheese, nutmeg, pepper, salt and Bechamel sauce.
4. Cook pasta according to pkg directions.
5. When pasta is al dente, drain and add to mixture in bowl.
6. Grease two 9 x 12 inch baking dishes.
7. Divide mixture between dishes.
8. Sprinkle top evenly with remaining Parmesan cheese.
9. Freeze one dish for another time if desired.
10. Bake the other for 30 minutes until bubbly.

frozen peas, frozen artichoke, cottage cheese, tomato, fresh spinach, red pepper, pesto sauce, parmesan cheese, nutmeg, ground pepper, salt, bechamel sauce, pasta

Taken from www.food.com/recipe/pesto-vegetable-noodle-casserole-21282 (may not work)