recipes factory

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