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Cheesy Penne and Vegetable Casserole

6 to 8 servings


No Added Sugars Vegetarian

Nutritional Facts Per Serving

18.2 g
32.6 g
2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 404
  • Fat 22.2 g
    • Saturated   13.8 g
    • + Trans 
  • Cholesterol 67 mg
  • Sodium   428 mg
  • Carbohydrate 32.6 g
    • Fibre   2 g
    • Sugars  
  • Protein 18.2 g
    • Vitamin A 26 %
    • Vitamin C 28 %
    • Calcium 39 %
    • Iron 13 %


Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil.
Meanwhile, make sauce by melting the 1/4 cup butter in medium pot set over medium heat. Add the bell pepper, celery, zucchini and garlic. Cook the vegetables 4 minutes, and then stir in the flour and cook 2 minutes more. Slowly, while stirring constantly, mix in the milk. Bring the mixture to a simmer, stirring occasionally so it does not scorch on the bottom. Add the pasta to the boiling water, cook until tender, about 8 to 10 minutes, and then drain well.
When the sauce has come to a simmer, remove from the heat and mix in 2 cups of the cheese, green onions, salt, white pepper and paprika. Mix the pasta into the sauce, and then spoon into a lightly buttered 9" x 13" casserole. Sprinkle with the remaining cheese. Bake for 30 minutes, or until bubbly and delicious.

Serving Suggestions

Serve the pasta with the garlic bread sold in our bakery department and a salad or side dish you create from a recipe in our website recipe collection, such as No-Chopping Required Salad, or Crunchy Crudites with Lemon Basil Mayo.

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