Vegetable Loaded Pasta Bake

Vegetable Loaded Pasta Bake
Vegetable Loaded Pasta Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Cheese sauce:

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: