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Roasted Vegetable and Pasta Casserole

Betty Crocker Kitchens
Updated Aug 10, 2010
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Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Roasted Vegetable and Pasta Casserole

  • Prep Time 45 min
  • Total 1 hr 30 min
  • Servings 6
  • Ingredients 11
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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)

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Nutrition

550 Calories
20g Total Fat
23g Protein
69g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
960mg
40%
Potassium
460mg
13%
Total Carbohydrate
69g
23%
Dietary Fiber
4g
18%
Sugars
9g
Protein
23g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
70%
70%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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