Vegetable Pasta Casserole

• 1 (16 ounce) package penne pasta
• 2 cups chopped broccoli
• 1 cup sliced mushrooms
• 1 cup chopped green bell pepper
• 1 tablespoon butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 4 cups nonfat milk
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• 5 tablespoons chopped fresh basil, divided
• 1/3 cup dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 butter flavored cooking spray

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
3. Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper.
4. In a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray.
5. Bake in preheated oven for 30 minutes, or until golden brown.

penne pasta, broccoli, mushrooms, green bell pepper, butter, onion, clove garlic, allpurpose, nonfat milk, parmesan cheese, salt, fresh basil, bread crumbs, parmesan cheese, butter

Taken from www.allrecipes.com/recipe/25332/vegetable-pasta-casserole/ (may not work)