ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Vegetable Penne

Prep time 10 mins
Cook time 1 hr, 4 mins
Yield 12 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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. .

  3. 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.

  4. Preheat oven to 350°.

  5. 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.

Oxmoor House Healthy Eating Collection