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Vegetable-Loaded Pasta Bake

Makes: 6 servings
Prep 40 mins Bake 350° 40 mins
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  medium  onion, chopped
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 365,
  • Fat, total (g) 14,
  • chol. (mg) 32,
  • sat. fat (g) 7,
  • carb. (g) 47,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 15,
  • vit. A (IU) 9184,
  • vit. C (mg) 66,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 355,
  • Potassium (mg) 677,
  • calcium (mg) 293,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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