Vegetable-Loaded Pasta Bake

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nutrition facts (Vegetable-Loaded Pasta Bake)
Servings Per Recipe 6, cal. (kcal) 365, Fat, total (g) 14, chol. (mg) 32, sat. fat (g) 7, carb. (g) 47, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 7, pro. (g) 15, vit. A (IU) 9184, vit. C (mg) 66, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 355, Potassium (mg) 677, calcium (mg) 293, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

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  • 6

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

Preparation

Step 1

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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