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.
- 2tbspbutter,or margarine
- 2garlic cloves,minced
- 12ozevaporated skim milk,(1 can)
- 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
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.
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.
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.
Bake in a preheated 375 degrees F oven for 15 minutes or until hot.
Uncover and sprinkle with remaining cheese. Bake for 2 minutes more or until cheese is melted.
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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