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Whole Wheat Pasta Bake

6 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Sep. 30, 2022
With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen
Whole Wheat Pasta Bake
Whole Wheat Pasta Bake Recipe photo by Taste of Home
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Ingredients

  • 2 cups uncooked whole wheat spiral pasta
  • 1/2 pound boneless skinless chicken breasts, cubed
  • 3 tablespoons butter, divided
  • 1 medium zucchini, chopped
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed
  • 1/2 teaspoon Italian seasoning
  • TOPPING:
  • 1 cup dry whole wheat bread crumbs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
  2. In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
  3. Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.

Nutrition Facts

1-1/4 cups: 849 calories, 50g fat (30g saturated fat), 190mg cholesterol, 1582mg sodium, 60g carbohydrate (12g sugars, 7g fiber), 39g protein.