Vegetable-Loaded Pasta Bake
Veggie lovers, this healthy casserole recipe was made just for you! Cauliflower, kale, carrots -- you name it, this healthy casserole has it!
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Vegetable-Loaded Pasta Bake
Directions
- 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.
- 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.
Nutrition Facts (Vegetable-Loaded Pasta Bake)
- Per serving:
- 365 kcal ,
- 14 g fat
- (7 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 32 mg chol. ,
- 355 mg sodium ,
- 47 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 15 g pro.
Reviews (4)
Tammy Toney
1766 Days Ago
I only use Parmesan cheese in most dishes like this. I like to keep it as lite as possible!
Tammy Toney
1766 Days Ago
I would add some kind of cheese to this for added taste.
Gail Vanbergen
1766 Days Ago
Looks great will try it soon....