Rating 1-10: 5 (1 = Makes me wanna vomit, 10 = Could I please have this for breakfast, lunch and dinner every single day)
This broccoli pasta casserole recipe comes from the February 2010 edition of Martha Stewart Living (btw, this month’s MSL is AMAZING…pick it up). The article is called Fit to Eat: A Lighter Take on Comfort Food. I was excited to try out this recipe, because I love broccoli and cheese casseroles and this was a figure-friendly version that promised to be a crowd-pleaser. My mom makes a delicious broccoli and cheese casserole that’s probably 600 calories per serving. You know it’s good when you can barely taste the broccoli, because it’s smothered in sharp cheddar cheese….yum.
I’m also a pasta lover. I have to have a pasta dinner at least once a week, but before this Martha Stewart venture I would easily eat macaroni and cheese two nights in a row and then pasta with meat sauce the next two nights. I thought this recipe was going to be great, because it contains two of my favorite things: pasta and cheese.
The casserole was a disappointment. I don’t know what’s been going on lately, but the recipes I’ve been trying have been lacking in taste. The article claims: “Fat-free milk, part-skim ricotta, and a touch of sharp Parmesan lighten the casserole without sacrificing taste or texture.” Lies, all lies. I liked it enough to have it for lunch the next day, but there weren’t any other appealing options: broccoli and pasta casserole or peanut butter and jelly sandwich. I had to add A LOT of pepper and more salt to make it more tempting than the sandwich.
Note: I've added a rating system to the recipes, so I can be more specific with readers on how much I like (or dislike) something.