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Vegetable Loaded Pasta Bake

Veggie Loaded Pasta Bake

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  • Author: Brandie Valenzuela


  • 8 ounces dried whole wheat penne pasta
  • 2 1/2 cups cauliflower florets (1/2 medium head)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 3 medium carrots (sliced)
  • 1 stalk celery (chopped)
  • 12 ounces kale (12 cups, stems removed, leaves torn)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fat free milk
  • 4 ounces sharp cheddar cheese (1 cup, shredded)
  • 2 tablespoons Parmesan cheese (shredded)


  1. Preheat oven to 350 degrees F. In a large pot, cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain both the pasta and cauliflower. Set aside.
  2. In a large skillet, heat olive oil over medium and saute onion and garlic for about 2 minutes. Add carrots and celery; cook until carrots are tender-crisp. Add kale and fold into other vegetables are you are able, until the kale is wilted. Combine vegetables with the pasta.
  3. In a small saucepan, melt butter. Stir in flour, salt and pepper with a whisk to create a thick paste. Continue to stir and cook flour/butter mixture for a few minutes and no raw flour taste. Whisk in milk; and cook and stir very frequently until thickened and bubbly. Turn off heat and whisk in cheddar cheese. Whisk until cheese is fully melted and incorporated into the mixture.
  4. Fold sauce together with the pasta/vegetable mixture. Spoon into a baking dish and cover with foil.. Bake for approximately 35 minutes. Carefully remove foil cover; sprinkle with Parmesan cheese. Bake 5 minutes more.
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
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