Baked Vegetable Penne

Oxmoor House
12 servings (serving size: 1 1/4 cups)


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3 cups uncooked penne pasta
1 tablespoon olive oil
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 (8-ounce) package cremini mushrooms, sliced
1 cup chopped red bell pepper
1 cup chopped sweet onion
1 garlic clove, minced
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1/2 cup dry sherry
2 tablespoons chopped fresh basil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 1/2 cups 2% reduced-fat milk, divided
1/4 cup all-purpose flour
1 tablespoon butter
1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese
1/8 teaspoon black pepper
Cooking spray
1 1/2 cups (6 ounces) shredded mozzarella and provolone cheese blend


Prep: 10 Minutes
Cook: 1 Hour, 4 Minutes

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; sauté 4 minutes. Add garlic; sauté 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. .

Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Preheat oven to 350°.

Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.

Created date

March 2010

Nutritional Information

Calories 266
Fat 8.8 g
Satfat 4.7 g
Protein 13.4 g
Carbohydrate 32.8 g
Cholesterol 22 mg
Iron 1.5 mg
Sodium 446 mg
Caloriesfromfat 29 %
Fiber 2.9 g
Calcium 221 mg