Cheddar Vegetable Pasta Bake
Creamy, comforting, and packed with vibrant vegetables, this Cheddar Vegetable Pasta Bake is the ultimate one-dish dinner that’s as easy to make as it is delicious. Al dente penne pasta mingles with a medley of steamed broccoli, carrots, red bell peppers, and peas, all enveloped in a luscious, homemade cheddar cheese sauce with a hint of garlic and parmesan for extra depth. Topped with golden, crispy breadcrumbs, this baked pasta dish is perfect for weeknight meals or a cozy family gathering. Ready in under an hour, this recipe offers a delightful combination of hearty cheese, tender vegetables, and satisfying crunch, making it a crowd-pleaser you’ll want to add to your regular rotation.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 cups broccoli florets
- 1 cup carrots, sliced thinly
- 1 red bell pepper, diced
- 1 cup frozen peas
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions, until al dente. Drain and set aside.
While the pasta cooks, steam or blanch the broccoli florets and carrot slices for 3-4 minutes until tender but still crisp. Then, add the bell pepper and peas, stirring to combine. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking constantly to prevent clumps. Continue cooking for 4-5 minutes, until the sauce thickens.
Stir in the cheddar cheese, parmesan cheese, garlic powder, salt, and black pepper, mixing until smooth and fully melted into a cheese sauce. Remove from heat.
In a large mixing bowl, combine the cooked pasta, steamed vegetables, and cheese sauce. Stir until everything is well coated and evenly mixed.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the pasta.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbling.
Let the pasta bake cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 529 mg | 41% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
