How to Make Cheddar and Vegetable Pasta Bake - A Step-by-Step Guide

Looking for a delicious and satisfying dinner that the whole family will love? This Cheddar and Vegetable Pasta Bake is the perfect comfort food dish that is sure to please even the pickiest eaters. Filled with tender pasta, a creamy cheddar cheese sauce, and a variety of colorful vegetables, this bake is a great way to sneak in some extra nutrients while still enjoying a decadent and cheesy meal.

Not only is this pasta bake incredibly tasty, but it is also easy to make and can be cus...

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Ingredients

  • 2 tablespoons butter or margarine
  • 2 cloves garlic, minced
  • 1 ½ tablespoons flour
  • 1 (12 fluid ounce) can evaporated skim milk
  • ¾ teaspoon salt
  • ½ teaspoon hot pepper sauce
  • 2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
  • 1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
  • 3 cups bow tie or penne pasta, cooked and drained

Information

  • Prep Time: 25 mins
  • Cook Time: 17 mins
  • Total Time: 42 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.
  • Nutrition

    465 cal.

    • Total Fat: 19g
    • Saturated Fat: 12g
    • Cholesterol: 59mg
    • Sodium: 1008mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 6g
    • Total Sugars: 11g
    • Protein: 29g
    • Vitamin C: 14mg
    • Calcium: 293mg
    • Iron: 2mg
    • Potassium: 595mg