Vegetarian
Cheddar & Vegetable Pasta Bake
Prep Time: 25 min | Cook Time: 17 min | Servings: 4 | Calories: 454
Prep Time
25 min
Cook Time
17 min
Servings
4
Calories
454
This pasta bake is simple to make and incredibly tasty! Using your favorite blend of vegetables, some pasta and Sargento® Shredded Reduced Fat Mild Cheddar Cheese, you can create a vegetarian dish that will feed everyone at the table with creamy textures and garlicky notes.
Ingredients
- 2 Tbsp. butter or margarine
- 2 cloves garlic, minced
- 1-1/2 Tbsp. flour
- 1 can (12 oz.) evaporated skim milk
- 3/4 tsp. salt
- 1/2 tsp. hot pepper sauce or 1/8 tsp. cayenne pepper (optional)
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
- 1 pkg. (16 oz.) frozen mixed vegetables (broccoli, cauliflower, carrot), thawed
- (8 oz.) bow tie or penne pasta, cooked and drained
Directions
- Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
- Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375°F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.
I used what I had for vegetables, which was free carrots, celery, and onions.. I sautéed them on the stove top first, then put them into a baking dish while the oven heated up to 400degrees. Meanwhile, I got the sauce and noodle going.. when everything was done, I stired in the noodles and the sauce to the baking dish, and tossed it back into the oven for 15mins. It was delicious.