Simple Pasta and Cheese Bake with Veggies for Two
Indulge in this comforting and cheesy pasta bake, packed with fresh veggies and perfect for a cozy dinner for two! This "Simple Pasta and Cheese Bake with Veggies for Two" combines tender penne pasta, crisp broccoli florets, and colorful bell peppers in a creamy, homemade cheddar cheese sauce. Topped with a golden layer of melted cheese and crispy panko breadcrumbs, this oven-baked dish delivers a satisfying crunch with every bite. Ready in just 40 minutes, it’s ideal for weeknight dinners or date nights when you crave something hearty but effortless. This recipe is a delightful balance of creamy, cheesy indulgence and vibrant vegetables—perfect for pasta lovers looking to add a touch of freshness to their plate.
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Recipe Information
Ingredients
- 150 grams penne pasta
- 1 cup broccoli florets
- 0.5 cup diced bell peppers (any color)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.25 cups shredded sharp cheddar cheese
- 2 tablespoons Parmesan cheese (grated)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
- 3 tablespoons panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish and set aside.
Bring a medium pot of salted water to a boil. Add the penne pasta and cook for 8-10 minutes or until al dente, following the package instructions.
During the last 2 minutes of the pasta cook time, add the broccoli florets to the boiling pasta water. Drain the pasta and broccoli together and set aside.
Heat 1 teaspoon of olive oil in a small pan over medium heat. Cook the diced bell peppers for 2-3 minutes or until slightly softened. Set aside.
In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens (about 5 minutes).
Stir in 1 cup of the shredded cheddar cheese, the Parmesan cheese, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Combine the cooked pasta, broccoli, bell peppers, and cheese sauce in a large bowl. Mix well and transfer to the prepared baking dish.
Sprinkle the remaining 0.25 cup of shredded cheddar cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs with 1 teaspoon of olive oil. Sprinkle this mixture over the cheese layer.
Bake the dish in the preheated oven for 15-20 minutes, or until the top is golden and bubbling.
Let the pasta bake rest for 5 minutes before serving. Enjoy your cheesy, veggie-packed pasta bake!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 23.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1642 mg | 126% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1069 mg | 23% | |
*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.
