Veggie Loaded Pasta Bake

By jlderbys

Ingredients

• 8 oz dried whole wheat penne pasta
• 2.5 C Cauliflower florets
• 1 Med Onion Chopped
• 2 cloves garlic minced
• 1 T olive oil
• 2 Medium Carrots Sliced
• 1 stalk celery chopped
• 12 oz Kale, stems removed, leaves torn (12 cups)
• 1/2 C frozen peas
• 1/2 C frozen whole kernel corn
• 1 recipe Cheese Sauce
• 2 Tbs finely shredded Parmesan Cheese

Preparation

Step 1

1. Preheat oven to 350oF. In large Dutch oven cook pasta according to package directions, add cauliflower the last 4 min of cooking. Drain, rinse.

2. In same pan, cook onion and garlic in hot oil over medium heat 2 minutes. Add carrots and celery. Cook until tender. Add Kale, cook just until wilted. Stir in pasta mixture, peas and corn. Stir in Cheese Sauce. Transfer to 2.5 Quart Casserole Dish. Cover, bake for 35 min.

Cheese Sauce:
In small sauce pan melt 2 Tbs butter; stir in 2 Tbs flour, 1/4 tsp salt, and 1/4 tsp black pepper. Add 1 C fat free milk all and once. Stir until thick and bubbly. Add 4 oz shredded extra sharp cheddar cheese (1 Cup). Cook until melted.