Veggie Pasta Bake

Name: Veggie Pasta Bake
Ingredients: 10 oz rigatoni; 12 oz sweet potatoes, cut into 1/2-inch pieces; 9 oz broccoli, cut into florets; 14 oz cauliflower, cut into florets; 1 cup frozen peas; 1 cup grated reduced fat Cheddar cheese; 1/3 cup finely grated Parmesan cheese; 4 tbsp (1/2 stick) butter; 1 small onion, finely chopped; 2 tbsp flour; 2 cups skim milk; 1/2 cup slivered almonds, toasted

12 ingredients

4 steps

Ingredients

10 oz rigatoni
12 oz sweet potatoes, cut into 1/2-inch pieces
9 oz broccoli, cut into florets
14 oz cauliflower, cut into florets
1 cup frozen peas
1 cup grated reduced fat Cheddar cheese
1/3 cup finely grated Parmesan cheese
4 tbsp (1/2 stick) butter
1 small onion, finely chopped
2 tbsp flour
2 cups skim milk
1/2 cup slivered almonds, toasted

Directions

1

Preheat the oven to 350°F. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain. Meanwhile, cook sweet potatoes in a steaming basket in a saucepan of boiling water for 8 mins. Add broccoli and cauliflower; steam for 5-7 mins or until tender. Carefully remove steaming basket from pan. Add peas to the boiling water; cook for 1 min. Drain well.
2

Place cheeses in a medium bowl. Melt butter in a large saucepan on low heat. Add onion; cook and stir for 5 mins or until soft. Add flour; cook and stir for 1 min. Gradually add milk, stirring, until smooth. Increase heat to high and bring to a boil. Reduce heat to low; simmer, stirring, for 2 mins or until sauce thickens. Remove from heat. Stir in 1 cup of the cheese mixture. Season with salt and pepper.
3

Toss pasta, veggies and cheese sauce in a large bowl. Spoon into a 2 1/2-quart baking dish. Sprinkle with remaining cheese and almonds.
4

Bake for 30 mins or until golden brown and bubbly.