Vegetable Loaded Pasta Bake
By á-3286
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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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