Roasted Vegetable and Pasta Casserole

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.

Prep Time

45

Minutes

Total Time

1:30

Hr:Mins

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Prepare this meatless casserole and refrigerate up to 24 hours ahead of time. Bake as directed.
Serve With
Serve with a packaged ready-to-eat Caesar salad from the produce section.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 960mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 23g;
Percent Daily Value*:
    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.