Creamy Vegetable & Cheese Bake

A delightful baked pasta dish featuring tender pasta enveloped in a rich, cheesy sauce with an assortment of vibrant fall vegetables, perfect for a cozy meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $2.96/serving

Dietary

• Nut-Free
• Vegetarian
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• savory
• kid-friendly

Ingredients

• 1 pound short pasta (uncooked)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 carrots (diced)
• 2 celeries (diced)
• 1 cup mushroom (sliced)
• 1 cup frozen peas
• 4 clove garlic (minced)
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes
• 4 tablespoon all-purpose flour
• 3 cup milk
• 1.5 cup vegetable broth
• 2 cup sharp cheddar cheese (shredded)
• 0.5 cup Parmesan cheese (grated)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the yellow onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add the sliced mushrooms and cook for another 3-5 minutes until they release their moisture. Stir in the minced garlic, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Sprinkle all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste.
5. Gradually whisk in the milk and vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook, stirring, for 3-5 minutes until the sauce thickens.
6. Remove from heat. Stir in 1 1/2 cups shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, kosher salt, and black pepper until the cheeses are melted and the sauce is smooth. Stir in the cooked pasta and frozen peas.
7. If using a regular skillet, transfer the mixture to a 9x13 inch baking dish. Top with the remaining 1/2 cup shredded sharp cheddar cheese and 1/4 cup grated Parmesan cheese.
8. Bake for 15-20 minutes, or until bubbly and the cheese topping is golden brown. Let rest for a few minutes before serving.

Notes

Any firm fall vegetables like diced butternut squash or chopped spinach would also work well in this bake. It reheats beautifully for next-day meals.

Nutrition (per serving)

• Calories: 670
• Protein: 31.8 g
• Carbohydrates: 74.3 g
• Fat: 28.5 g
• Fiber: 8.1 g
• Sodium: 750 mg
• Saturated Fat: 16.5 g
• Sugar: 13.2 g
• Cholesterol: 75 mg