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Cheddar & Vegetable Pasta Bake

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INGREDIENTS

  • 2 Tbsp. butter or margarine
  • 2 cloves garlic, minced
  • 1-1/2 Tbsp. flour
  • 1 can (12 oz.) evaporated skim milk
  • 3/4 tsp. salt
  • 1/2 tsp. hot pepper sauce or 1/8 tsp. cayenne pepper (optional)
  • 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
  • 1 pkg. (16 oz.) frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
  • 3 cups (8 oz.) bow tie or penne pasta, cooked and drained
 

DIRECTIONS

  • 1

    Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.

  • 2

    Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375°F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Cheddar & Vegetable Pasta Bake
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SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 17 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 454

Total Fat 17.7g

Saturated Fat 10.5g

Trans Fat 4.4g

Polyunsaturated Fat 0.9g

Cholesterol 59mg

Sodium 995mg

Carbohydrates 44g

Protein 30g

Dietary Fiber 6g

Vitamin A 635%

Vitamin C 5%

Calcium 773%

Iron 2%