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Baked Pasta With Mixed Vegetables

INGREDIENTS

  • 2 cups any small pasta of your choice
  • 3 cups frozen mixed vegetables, cooked and drained
  • 2 cups shredded cheddar, or any shredded cheese of your choice
  • 3 cups béchamel sauce
  • Salt and Pepper
  • Grated parmesan
  • 2 tablespoons butter






DIRECTIONS

  1. Preheat the oven to 350 degrees F
  2. Cook pasta in salted water following package instructions and drain
  3. In a large sauce pan – add butter and pour in the pasta and mixed vegetables. Stir well over medium high heat to combine and remove from heat. Pour in 1 cup béchamel sauce and 1 ½ cup cheddar cheese. Mix well and season with salt and pepper (taste before adding more salt)
  4. Spoon the pasta-vegetable-cheese mixture into a ceramic baking dish. Spread the remaining béchamel sauce evenly over and top with the remaining cheddar cheese and parmesan.
  5. Bake for 30-40 minutes or until golden brown. Let sit for 10 minutes before serving.

Romama’s Note: You can use any cheese combination of your choice, as well as a combination of cheese and chicken leftovers for the Baked Pasta with Mixed Vegetables. You can also add 2 tablespoons of pesto as it combines well with the rest ingredients.

Related recipes:

  1. Tasty Farmer’s Baked Pasta
  2. Colorful Fusilli – Pasta Salad
  3. Rice Stuffed Vegetables
  4. Golden Yellow Pasta Sauce
  5. Meatballs with Hidden Vegetables



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