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Cheddar and Mixed Vegetable Pasta Bake

8 servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

19.5 g
56 g
3.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 499
  • Fat 21.9 g
    • Saturated   10.3 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   290 mg
  • Carbohydrate 56 g
    • Fibre   3.8 g
    • Sugars  
  • Protein 19.5 g
    • Vitamin A 23 %
    • Vitamin C 25 %
    • Calcium 33 %
    • Iron 21 %


Boil the pasta until just tender. Drain well, cool in ice-cold water, drain again, and place in a bowl.

Preheat the oven to 350 degrees F.

Lightly butter a 9" x 13" casserole. Place the butter and oil in a pot set over medium heat. Add the onion, celery, bell pepper, zucchini, and garlic and cook 3 to 4 minutes. Mix in the flour and oregano and cook 2 minutes more. Slowly whisk in the milk. Bring to a simmer, stirring frequently, and simmer until the sauce thickens, about 3 to 4 minutes. Stir in the cheese, salt and white pepper.

Add the sauce, peas, corn and green onion to the pasta and mix to combine. Spoon into the casserole dish; sprinkle with Parmesan cheese. Cover and bake 20 minutes. Uncover and bake 10 to 15 minutes more, or until golden and bubbling.

Serving Suggestions

Serve the pasta with a salad created from a recipe in our website collection, such as No-Chopping Required Salad, or Roasted Garlic Caesar Salad.

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