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Baked Pasta Primavera

Prep time 20 mins
Bake time 25 mins
Yield Serves 4

Ingredients

  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • Salt and pepper
  • 3/4 cup grated Parmesan
  • 8 ounces ziti
  • 1 1-lb. package mixed frozen vegetables
  • 1/3 cup plain bread crumbs

Nutrition Information

  • calories 519
  • fat 19 g
  • satfat 11 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19 g
  • carbohydrate 67 g
  • fiber 5 g
  • cholesterol 50 mg
  • iron 0.0 mg
  • sodium 1083 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 375°F; lightly grease a 2-quart (11-by-7-inch) baking dish.

  2. Melt 3 Tbsp. butter in a small pan over medium-high heat. Add flour; stir until blended, about 2 minutes. Whisk in milk and broth. Cook, stirring, until mixture forms a thick, smooth sauce, about 10 minutes. Season with salt and pepper. Stir in 1/4 cup Parmesan.

  3. Bring a large pot of salted water to a boil. Add ziti; cook until softened, about 5 minutes. Add vegetables and bring back to a boil. Cook until pasta is almost done, about 3 minutes longer. Drain and return to pot.

  4. Pour sauce over pasta and vegetables; mix well. Spread evenly in baking dish. In a small dish, mix remaining Parmesan and bread crumbs. Melt remaining butter, stir into bread-crumb mixture and sprinkle over top of casserole. Bake until casserole is bubbly and top is golden brown, 20 to 25 minutes.