Cheddar & Vegetable Pasta Bake

Total Time
Prep 25 mins
Cook 17 mins

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.

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 garlic cloves, minced
  • 1 12 tablespoons flour
  • 1 (12 ounce) can evaporated skim milk
  • 34 teaspoon salt
  • 12 teaspoon hot pepper sauce (optional) or 18 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


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


Most Helpful

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.

iPlayFlonkerton August 30, 2009

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

Roxygirl in Colorado August 13, 2009

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!

The Veganista August 11, 2009

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