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Baked Vegetable Penne

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Ingredients
  Uncooked penne pasta 3 Cup (48 tbs)
  Olive oil 1 Tablespoon
  Asparagus spears 1 Pound, trimmed and cut into 1-inch pieces
  Cremini mushrooms 8 Ounce, sliced (1 package)
  Chopped red bell pepper 1 Cup (16 tbs)
  Chopped sweet onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned quartered artichoke hearts 14 Ounce, drained and coarsely chopped (1 can)
  Dry sherry 1⁄2 Cup (8 tbs)
  Chopped fresh basil 2 Tablespoon
  Salt 1⁄2 Teaspoon, divided
  Freshly ground black pepper 1⁄4 Teaspoon
  2% reduced fat milk 2 1⁄2 Cup (40 tbs), divided
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Shredded parmesan cheese 2 Ounce (1/4 cup)
  Black pepper 1⁄8 Teaspoon
  Cooking spray 1
  Cheese blend 6 Ounce, shredded (1 1/2 cups, mozzarella and provolone cheese)
Directions

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; saute 4 minutes. Add garlic; saute 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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