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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 30, 2009

      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.

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    • on August 13, 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

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    • on August 11, 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!

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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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