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Vegetable Loaded Pasta Bake

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Ingredients

  • Cheese sauce:
  • 8 oz whole wheat penne pasta
  • 2 1/2 cups cauliflower florets
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • 2 medium carrots, sliced
  • 1 celery stalk, chopped
  • 12 oz kale, stems removed, leaves torn
  • 1/2 cup frozen peas
  • 1/2 cup frozen whole kernel corn
  • 1 recipe cheese sauce
  • 2 Tbsp finely shredded mozzarella cheese
  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup milk
  • 4 oz shredded extra sharp cheddar cheese

Details

Preparation

Step 1

1. Preheat oven to 350 F. In a large pot, cook pasta, and add cauliflower the last 4 mins of cooking. Drain, rinse.
2. In same pan, cook onion and garlic in hot oil over medium heat 2 mins. Add carrots and celery, cook just until tender. Add kale, cook just until wilted. Stir in pasta mixture, peas and corn. Stir in cheese sauce. Transfer to 3 qt casserole. Cover, bake 35 mins. Uncover; sprinkle with mozzarella. Bake 5 mins more.

Cheese Sauce:
In a small saucepan, melt butter, flour, salt and ground black pepper. Add milk, cook and stir until thickened and bubbly. Reduce heat; add cheese. Cook an stir until melted.

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