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“A family favorite from Betty Crocker. I omit the final butter/flour/milk/garlic ingredients to make it a lighter/healthier dish, it remains delicious. I also triple, yes triple, the tomatoes (taking care to strain extra juices before layering the veggies in the dish).”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and drain noodles as directed on package.
  2. Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
  3. Mix ricotta, Parmesan, parsley and egg in a separate bowl.
  4. Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
  5. Heat over to 350F.
  6. Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
  7. Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

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