Roasted Vegetable and Pasta Casserole

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Yield

6 servings

Ingredients

3 cups uncooked penne pasta (9 ounce)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 (1.8 ounce) package white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 ounce)
1 cup shredded Cheddar cheese (4 ounce)

Directions

Heat oven to 450°F (232°C). Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15 x 10 x 1-inch pan.

Bake uncovered for about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.

Reduce oven temperature to 350°F (177°C). In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.

Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.

Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Estimated Time

Preparation Time: 25 minutes
Total Bake Time: 1 hour 5 minutes

Additional Information

Prepare this meatless casserole and refrigerate up to 24 hours ahead of time. Bake as directed.

Serve with a packaged ready-to-eat Caesar salad from the produce section.

Nutritional Information

Amount per serving: Calories 550 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 11 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 960 mg; Total Carbohydrate 69 g (Dietary Fiber 4 g, Sugars 9 g), Protein 23 g; Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 4 1/2

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