Recipes and Cooking Vegetable-Loaded Pasta Bake 3.7 (50) 4 Reviews Veggie lovers, this healthy casserole recipe was made just for you! Cauliflower, kale, carrots -- you name it, this healthy casserole has it! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2012 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 40 mins Total Time: 80 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce dried whole wheat penne pasta (2 3/4 cups) 2 ½ cup 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 ounce kale, stems removed, leaves torn (12 cups) ½ cup frozen peas ½ cup frozen whole kernel corn 2 tablespoon butter 2 tablespoon all-purpose flour ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup fat-free milk 4 ounce extra-sharp cheddar cheese, shredded (1 cup) 2 tablespoon finely shredded or grated Parmesan cheese Directions Preheat oven to 350°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. 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. 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. Print Nutrition Facts (per serving) 365 Calories 14g Fat 47g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 365 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 35% Cholesterol 32mg 11% Sodium 355mg 15% Total Carbohydrate 47g 17% Total Sugars 7g Protein 15g Vitamin C 66.1mg 331% Calcium 292.8mg 23% Iron 2.5mg 14% Potassium 677mg 14% Folate, total 64.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.