Baked Vegetable Penne Recipe


Difficulty LevelEasyHealth IndexAverage


 Uncooked penne pasta3 Cup (48 tbs)
 Olive oil1 Tablespoon
 Asparagus spears1 Pound, trimmed and cut into 1-inch pieces
 Cremini mushrooms8 Ounce, sliced (1 package)
 Chopped red bell pepper1 Cup (16 tbs)
 Chopped sweet onion1 Cup (16 tbs)
 Garlic1 Clove (5 gm), minced
 Canned quartered artichoke hearts14 Ounce, drained and coarsely chopped (1 can)
 Dry sherry1⁄2 Cup (8 tbs)
 Chopped fresh basil2 Tablespoon
 Salt1⁄2 Teaspoon, divided
 Freshly ground black pepper1⁄4 Teaspoon
 2% reduced fat milk2 1⁄2 Cup (40 tbs), divided
 All purpose flour1⁄4 Cup (4 tbs)
 Butter1 Tablespoon
 Shredded parmesan cheese2 Ounce (1/4 cup)
 Black pepper1⁄8 Teaspoon
 Cooking spray1
 Cheese blend6 Ounce, shredded (1 1/2 cups, mozzarella and provolone cheese)

Nutrition Facts

Serving size: Complete recipe

Calories 2769 Calories from Fat 874

% Daily Value*

Total Fat 94 g144.1%

Saturated Fat 44.1 g220.6%

Trans Fat 0 g

Cholesterol 202.2 mg

Sodium 4947.7 mg206.2%

Total Carbohydrates 319 g106.3%

Dietary Fiber 39.4 g157.4%

Sugars 35.1 g

Protein 122 g244.2%

Vitamin A 205.3% Vitamin C 433.8%

Calcium 229.4% Iron 105.1%

*Based on a 2000 Calorie diet


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.