Roasted Vegetable and Pasta Casserole

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

Ingredients

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)

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.

Notes










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.

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.