Cheddar and Vegetable Pasta Bake Recipe

Cheddar and Vegetable Pasta Bake Recipe

How To Make Cheddar and Vegetable Pasta Bake

Whip up a healthier version of mac n’ cheese with this loaded vegetable pasta! It’s a low-fat, baked dish made with tender penne, veggies, and gooey cheese.

Preparation: 25 minutes
Cooking: 17 minutes
Total: 42 minutes



  • 2tbspbutter,or margarine
  • 2garlic cloves,minced
  • tbspflour
  • 12ozevaporated skim milk,(1 can)
  • ¾tspsalt
  • ½tsphot pepper sauce
  • 2cupsSargento® Shredded Reduced Fat Mild Cheddar Cheese,divided
  • 16ozmixed vegetables,(1 package), with cauliflower, red bell peppers, broccoli, frozen, thawed
  • 3cupsbow tie pasta,or penne pasta, cooked, drained


  1. Melt the butter in a large saucepan over medium heat. Add garlic and cook for 2 minutes. Add the flour then cook and stir for 1 minute.

  2. Add the milk, salt, and pepper sauce. Heat to a boil, stirring constantly. Remove from heat, then stir in 1 cup of cheese until melted.

  3. Add the sauce and vegetables to the pasta and toss well. Transfer to a greased medium baking dish or oval casserole, then cover with foil.

  4. Bake in a preheated 375 degrees F oven for 15 minutes or until hot.

  5. Uncover and sprinkle with remaining cheese. Bake for 2 minutes more or until cheese is melted.

  6. Serve warm, and enjoy!


  • Calories: 709.33kcal
  • Fat: 29.74g
  • Saturated Fat: 16.81g
  • Trans Fat: 1.01g
  • Monounsaturated Fat: 7.25g
  • Polyunsaturated Fat: 1.76g
  • Carbohydrates: 77.05g
  • Fiber: 6.03g
  • Sugar: 9.18g
  • Protein: 32.43g
  • Cholesterol: 84.29mg
  • Sodium: 826.28mg
  • Calcium: 671.12mg
  • Potassium: 708.66mg
  • Iron: 2.42mg
  • Vitamin A: 999.82µg
  • Vitamin C: 7.43mg
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