Cheese and Vegetable Pasta Bake

This recipe is taken from the 1993 Milk Calendar. Make macaroni and cheese more memorable with vegetables and ham.

  • Prep: 25 min
  • Cooking: 45 min - 50 min
Yields 6 servings
cheese and vegetable pasta bake

Ingredients

  • 4 oz (125 g) rotini or other medium-sized pasta
  • 1 pkg (1 kg/2,2 lbs) frozen Italian style mixed vegetables
  • 3 cups (750 mL) shredded Canadian Cheddar cheese
  • 1 1/2 cups (375 mL) ham or sausage cooked and cubed
  • Sauce
  • 1/4 cup (60 mL) butter
  • 2 garlic cloves finely chopped
  • 1/3 cup (80 mL) all-purpose flour
  • 4 cups (1 L) Milk hot
  • 1 1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) Cayenne pepper
  • 1/2 tsp (2 mL) ground nutmeg
  • Topping
  • 1/2 cup (125 mL) dry bread crumbs
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 1/4 cup (60 mL) butter melted

Preparation

In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente). Cook 5 min. Add frozen vegetables. Cook 5 min longer. Drain very well. Combine with Cheddar cheese. Add cooked ham or sausage. Reserve.

Prepare sauce by melting butter in a medium sized saucepan. Add garlic. Cook until fragrant but not brown, about one min. Whisk in flour. Cook 3 min. Whisk in milk. Bring to a boil. Reduce heat. Add seasonings. Cook 5 min.

Combine sauce with pasta and vegetable mixture. Taste and adjust seasoning if necessary. Transfer pasta mixture to a buttered 9 x 13-inch (23 x 33 cm) baking dish or 12-cup (3 L) shallow casserole.

Topping

Combine bread crumbs with Parmesan cheese and butter. Sprinkle over the pasta mixture. Bake, uncovered, in a preheated 350 °F (180 °C) oven for 30 min.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 727 Calories
Protein: 33 g
Carbohydrate: 60 g
Fat: 41 g
Fibre: 6.6 g
Sodium: 1422 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 70 % / 765 mg
Vitamin A: 120 %
Selenium: 59 %
Phosphorus: 59 %
Riboflavin: 56 %