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Prep 45min
Total1hr30min
Servings6
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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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Steps
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.
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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.
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