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Roasted Vegetable and Pasta Casserole

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

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( 24 Ratings)

24 Ratings

5 Stars 42%

4 Stars 21%

3 Stars 12%

2 Stars 12%

1 Stars 12%

Member Reviews ( 9 )

8977f7ff-98bb-4678-a914-1af5d758ec98

Prep Time 45 min
Total Time 1 hr 30 min
Servings 6

Ingredients

3: cups uncooked penne pasta (9 oz)

2: medium red, green or yellow bell peppers, each cut into 12 pieces

1: cup fresh mushrooms, cut in half

1: medium zucchini, cut into 1 1/2-inch pieces (2 cups)

1: tablespoon olive or vegetable oil

1/2: teaspoon Italian seasoning

1/4: teaspoon salt

1: package (1.8 oz) white sauce mix

2: cups milk

1: cup shredded Havarti cheese (4 oz)

1: cup shredded Cheddar cheese (4 oz)

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Directions

1 Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
2 Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
3 Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
4 Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
5 Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

EXPERT TIPS

Expert Tips

Prepare this meatless casserole and refrigerate up to 24 hours ahead of time. Bake as directed.

Serve with a packaged ready-to-eat Caesar salad from the produce section.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 960mg; 960%;
Total Carbohydrate: 69g; 69%
(Dietary Fiber 4g 4% Sugars 9g 9% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 70%;
Calcium: 35%;
Iron: 15%;

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 7/20/2011 3:15:56 PM REPORT ABUSE BookNerd said:

Rating:

This was absolutely delicious! I went with the other's suggestion of just using a jar of alfredo instead of using a packet of white sauce mix. Next time we plan on adding chicken.

This reply was: Helpful Inspiring

Posted 2/24/2011 5:36:45 PM REPORT ABUSE LauraJ55 said:

Rating:

This recipe is awesome! Of course I added some of my own ingredients like blackened chicken and yellow squash. But definitely use a jar of Classico Alfredo sauce, it's much faster and easier. I also used an italian blend of cheeses as well. However you choose to substitute ingredients it will taste amazing!

This reply was: Helpful Inspiring

Posted 3/18/2010 6:38:30 PM REPORT ABUSE KatieR said:

Rating:

This was good. I agree with wlcindy. The smells were great and next time I will use the classico alfredo in the jar. My husband suggested adding sausage. I will make adjustments next time I make this.

This reply was: Helpful Inspiring