Veggie Pasta Bake Recipe

Name: Veggie Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz rigatoni; 12 oz sweet potatoes, cut into 1/2-inch pieces; 9 oz broccoli, cut into florets; 14 oz cauliflower, cut into florets; 1 cup frozen peas; 1 cup grated reduced fat Cheddar cheese; 1/3 cup finely grated Parmesan cheese; 4 tbsp (1/2 stick) butter; 1 small onion, finely chopped; 2 tbsp flour; 2 cups skim milk; 1/2 cup slivered almonds, toasted

Servings: persons

10 oz rigatoni
12 oz sweet potatoes, cut into 1/2-inch pieces
9 oz broccoli, cut into florets
14 oz cauliflower, cut into florets
1 cup frozen peas
1 cup grated reduced fat Cheddar cheese
1/3 cup finely grated Parmesan cheese
4 tbsp (1/2 stick) butter
1 small onion, finely chopped
2 tbsp flour
2 cups skim milk
1/2 cup slivered almonds, toasted

1
Preheat the oven to 350u00b0F. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain. Meanwhile, cook sweet potatoes in a steaming basket in a saucepan of boiling water for 8 mins. Add broccoli and cauliflower; steam for 5-7 mins or until tender. Carefully remove steaming basket from pan. Add peas to the boiling water; cook for 1 min. Drain well.
2
Place cheeses in a medium bowl. Melt butter in a large saucepan on low heat. Add onion; cook and stir for 5 mins or until soft. Add flour; cook and stir for 1 min. Gradually add milk, stirring, until smooth. Increase heat to high and bring to a boil. Reduce heat to low; simmer, stirring, for 2 mins or until sauce thickens. Remove from heat. Stir in 1 cup of the cheese mixture. Season with salt and pepper.
3
Toss pasta, veggies and cheese sauce in a large bowl. Spoon into a 2 1/2-quart baking dish. Sprinkle with remaining cheese and almonds.
4
Bake for 30 mins or until golden brown and bubbly.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 oz rigatoni, 12 oz sweet potatoes, cut into 1/2-inch pieces, 9 oz broccoli, cut into florets, 14 oz cauliflower, cut into florets, and more.

Yes, Veggie Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Pasta Bake

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