EASY BROCCOLI CHEDDAR PASTA BAKE
Steps:
- Preheat the oven to 180°C/350°F.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 7-10 minutes. The pasta should be quite firm still as it will continue cooking in the oven. Add the broccoli florets and cook for the last 2 minutes of cooking. Reserve 1 cup of cooking water and drain.
- While the pasta is cooking, melt the butter in a deep pan or saucepan then whisk in the flour.
- Cook for 1-2 minutes then whisk in the garlic powder and thyme.
- Add the milk, stirring/whisking continuously, until smooth. Cook over medium heat until the sauce has thickened and the flour has cooked through.
- Stir in the cream, grated cheese and season with salt and pepper.
- Combine the pasta and broccoli with the cheese sauce. Add a little pasta water if the sauce is too thick.
- Transfer to a baking dish and top with grated cheddar cheese. Place in a preheated oven and bake for 15-20 minutes until golden brown and bubbling.
- Remove from the oven, allow to rest for 5 minutes then serve.
Nutrition Facts : Calories 579 kcal, Carbohydrate 78 g, Protein 26 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 521 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHEDDAR AND VEGETABLE PASTA BAKE
Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese - yum!
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 42m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
- Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 48.3 g, Cholesterol 58.8 mg, Fat 19.2 g, Fiber 5.6 g, Protein 28.6 g, SaturatedFat 12 g, Sodium 1008 mg, Sugar 10.9 g
EASY VEGETABLE BAKED PASTA
Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 30m
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
- Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
- While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
- Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 354, Fat 5.9g, SaturatedFat 1.6g, Cholesterol 13mg, Sodium 731.4mg, Carbohydrate 54.5g, Fiber 5.2g, Sugar 8.9g, Protein 20.3g
CHEDDAR CHEESE CHICKEN PASTA BAKE
A creamy, cheesy plateful of delicious comfort to delight your taste buds! Indulge yourself.
Provided by Heather T.
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
- Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
- Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
- Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 39.4 g, Cholesterol 116.6 mg, Fat 26.2 g, Fiber 2 g, Protein 37 g, SaturatedFat 14.1 g, Sodium 805.7 mg, Sugar 2.9 g
VEGETARIAN PASTA BAKE
This easy healthy Baked Pasta with Veggies, spinach and ricotta is an great make-ahead kid friendly vegetarian (or flexitarian) dinner. The best part is that it is ready in only 40 minutes!
Provided by Katie
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions for al dente pasta. Drain well and run cool water over it to wash off extra starch and to prevent the pasta from clumping together. Return to the pot. Meanwhile, preheat oven to 400 degrees F. Coat a 9 by 13-inch casserole dish with cooking spray.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 7 minutes. Add in garlic, bell pepper, mushrooms, Italian seasonings and pepper and cook, stirring often until the vegetables are tender and any excess moisture is evaporated, 7 to 8 minutes. Stir in spinach and cook until the spinach is just wilted, about 1 minute.
- Add the vegetable mixture, the crushed tomatoes and basil to the pasta and stir well. If using sausage for flexitarian option add it too.
- Transfer the pasta and veggie mixture to the casserole dish. Dollop the ricotta over the top of the pasta. Top with the shredded cheese.
- Bake until the pasta is bubbling hot and the cheese is melted, about 12 minutes. Let cool at least 5 minutes before serving.
Nutrition Facts : ServingSize 1/6 casserole, Calories 467 calories, Sugar 7 g, Fat 18 g, SaturatedFat 7 g, Carbohydrate 54 g, Fiber 4 g, Protein 23 g
CHEDDAR & VEGETABLE PASTA BAKE
Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site.
Provided by Jezski
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
- Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375°F oven 15 minutes or until hot.
- Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.
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