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

    ounces dried whole wheat penne pasta (2 3/4 cups)

  • 2 1/2

    cups cauliflower florets (1/2 medium head)

  • 1

    medium onion, chopped

  • 2

    cloves garlic, minced

  • 1

    tablespoon olive oil

  • 2

    medium carrots, sliced

  • 1

    stalk celery, chopped

  • 12

    ounces kale, stems removed, leaves torn (12 cups)

  • 1/2

    cup frozen peas

  • 1/2

    cup frozen whole kernel corn

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    cup fat-free milk

  • 4

    ounces extra-sharp cheddar cheese, shredded (1 cup)

  • 2

    tablespoons finely shredded or grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside. 2. In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn. 3. For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.

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