Description

Cheddar & Vegetable Pasta Bake

Cheddar & Vegetable Pasta Bake

Add to my Recipes

331 people added this to their recipe box!
 (1 Reviews)

User Reviews

sharon kratz
March 1st, 2013 1:54p.m.

Being a vegetarian, found this the perfect recipe and using Sargento made it the best!

 

You must to add a review.

Directions

SUMMARY

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

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.

Nutrition

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 996mg

Carbohydrates 44g

Protein 30g

Dietary Fiber 6g

Vitamin A 635RE

Vitamin C 5mg

Calcium 774mg

Iron 2mg

Lifestyle Tools

Snack Healthy

Snack healthy and build wholesome snack pairings with Sargento Smart Snacker Destination.

Build your snack today!

Snack Smart

Receive helpful tips on how to snack smarter with Sargento and choose your nutritional goal of the day.

Snack smart today!

Share