Veggie Supreme Pasta Bake

By srumbel

Use your favorite veggies and cheese to make this cheesy pasta bake for dinner. Easy prep the night before makes it a fast dinner to serve on a busy night.
from insidebrucrewlife.com

Ingredients

• 16 ounce box pasta (I used cavatappi)
• 1 Tablespoon olive oil
• 3 Tablespoon butter
• 1/2 cup chopped onion
• 1 Tablespoon minced garlic
• 1/2 cup chopped green peppers
• 1/2 cup chopped fresh mushrooms
• 1 - 2.25 ounce can sliced black olives, drained
• 1 cup chopped spinach
• 3 Tablespoons flour
• 2 cups milk
• 1/4 cup grated parmesan cheese
• 1 cup plain greek yogurt
• 3 cups shredded Italian blend cheese, divided
• 1 - 4 ounce can diced green chilies
• 2 - 14.5 ounce can diced tomatoes, drained
• salt and pepper
• 1-2 teaspoons oregano

Preparation

Step 1

Cook the pasta to al dente following the package directions. Drain. Spoon back into hot pan and stir in olive oil. Cover and set aside.
Melt the butter in a large skillet. Add the onions and sauté for 2 minutes. Add the garlic, green pepper, mushrooms, olives, spinach, and flour. Stir and cook for 1-2 minutes.
Whisk in the milk and cook until it thickens slightly. Stir in the parmesan cheese, yogurt, and 2 cups cheese. Stir until melted.
Stir in the tomatoes, green chilies, and cooked pasta. Season to taste with the salt and pepper.
Spoon into a greased 9x13 baking dish. Top with the remaining cheese and sprinkle with oregano.
Bake at 350 degrees for 20 minutes. Broil for 2 minutes to brown the cheese. Serve immediately. Serves 8-10.
Notes

*Use your favorite veggies in place of ones you may not like.