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    You are in: Home / Recipes / Cheddar & Vegetable Pasta Bake Recipe
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    Cheddar & Vegetable Pasta Bake

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    25 mins

    17 mins

    Jezski's Note:

    Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons butter or 2 tablespoons margarine
    • 2 garlic cloves, minced
    • 1 1/2 tablespoons flour
    • 1 (12 ounce) can evaporated skim milk
    • 3/4 teaspoon salt
    • 1/2 teaspoon hot pepper sauce (optional) or 1/8 teaspoon cayenne pepper (optional)
    • 2 cups cheddar cheese, divided
    • 1 (16 ounce) package frozen mixed vegetables, THAWED (cauliflower, red bell peppers, broccoli)
    • 3 cups bow tie pasta, cooked and drained

    Directions:

    1. 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. 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.
    3. 3
      Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

    Ratings & Reviews:

    • on August 30, 2009

      55

      Awesome! I modified it to make it gluten-free for a gluten-intolerant family member by using corn pasta, and I used 1/2 tsp xanthan gum instead of flour, and it worked great! I also couldn't find a frozen broccoli/cauliflower/pepper mix, so I used a broccoli/pepper/mushroom mix. I'll definitely make it again, but next time I think I'll only use 1 clove of garlic. I love garlic, but it was just a liiiiitle too much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2009

      55

      This was really fast to make. I used fresh veggie mix (caulif., broccoli, carrots), that I cooked with the pasta. I used rigatoni since that's what I had. This dish collected some good compliments from my teens, "looks good" and "tasty," so I'll be making this again. Thanks Jezski, for posting. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2009

      55

      Absolutely delicious! I made a few substitutions because I'm Vegan. I used Earth Balance (vegan margarine), Veggie Shreds (vegan cheese), and instead of using milk, I used dairy-free Walden Farms Ranch dressing. I also added more salt because I'm a salt girl. Mmm...I could have added more garlic too but next round I will. I think the vegetables could be cooked beforehand so it won't have to bake for 15 min. But overall, it was great!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheddar & Vegetable Pasta Bake

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 547.2
     
    Calories from Fat 239
    43%
    Total Fat 26.6 g
    40%
    Saturated Fat 16.1 g
    80%
    Cholesterol 101.9 mg
    33%
    Sodium 990.6 mg
    41%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 6.0 g
    24%
    Sugars 10.5 g
    42%
    Protein 29.1 g
    58%

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