Vegetable-Loaded Pasta Bake

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41 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 40 mins
  • Bake: 40 mins 350°
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Vegetable-Loaded Pasta Bake
Ingredients
8
ounces dried whole wheat penne pasta (2 3/4 cups)
2 1/2
cups cauliflower florets (1/2 medium head)
1
2
cloves garlic, minced
1
tablespoon olive oil
2
medium carrots, sliced
1
stalk celery, chopped
12
ounces kale, stems removed, leaves torn (12 cups)
1/2
cup frozen peas
1/2
cup frozen whole kernel corn
2
tablespoons butter
2
tablespoons all-purpose flour
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
cup fat-free milk
4
ounces extra-sharp cheddar cheese, shredded (1 cup)
2
tablespoons finely shredded or grated Parmesan cheese
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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