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 min
  • Total Time 1 hr 30 min
  • Servings 6

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.

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 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.