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Vegetable-Loaded Pasta Bake

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  • Makes: 6 servings
  • Prep: 40 mins
  • Bake: 40 mins 350°

Vegetable-Loaded Pasta Bake

Directions

  1. Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.
  2. In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.
  3. For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.

Nutrition Facts (Vegetable-Loaded Pasta Bake)

  • Per serving:
  • 365 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 32 mg chol.,
  • 355 mg sodium,
  • 47 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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