ROASTED VEGETABLE AND PASTA CASSEROLE

Roasted Vegetable and Pasta Casserole image

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

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)

Steps:

Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
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.
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.
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.
Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g