Creamy Veggie Baked Pasta
A comforting and healthy baked pasta dish packed with vegetables and a creamy, light sauce. Perfect for a family dinner!
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet For sauteing vegetables
- 1 9x13 inch baking dish For baking the pasta
- 1 Colander For draining pasta
Ingredients
Pasta
- 1 pound pasta Use whole wheat or gluten-free for a healthier option
Vegetables
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 zucchini
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 0.5 cup frozen peas
Creamy Sauce
- 2 tablespoons butter can substitute with olive oil
- 0.25 cup all-purpose flour Use gluten-free flour for gluten-free option
- 3 cups milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 cup shredded cheddar cheese Or mozzarella, or a blend
- 0.5 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add bell pepper, zucchini, broccoli, and mushrooms. Cook until tender-crisp, about 8-10 minutes. Stir in frozen peas during the last minute of cooking.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and cook until thickened, about 5 minutes. Remove from heat and stir in salt, pepper, nutmeg, cheddar cheese, and Parmesan cheese until melted and smooth.
- Add cooked pasta and sautéed vegetables to the cream sauce. Toss to coat evenly. Pour mixture into a greased 9x13 inch baking dish. Bake for 20-25 minutes, or until bubbly and lightly browned.
- Let stand for a few minutes before serving. Enjoy!
Notes
Feel free to add other vegetables like spinach, carrots, or corn. For a richer flavor, use heavy cream instead of milk. Add cooked chicken or sausage for extra protein.