Cheese, Vegetable & Pasta Bake
October 28, 2018
"I really do prefer my vegetables over eating meat, and I do find this so easy to make on a night where I am serving meat (I omit the bacon) so then everyone can enjoy it as a side and I can enjoy it on its own! I would prefer fresh vegetable's, but when time is a problem, I have been known to make this, and it tastes pretty good!"
- Serving Size: 1 (402.2 g)
- Calories 606.9
- Total Fat - 24.7 g
- Saturated Fat - 13.8 g
- Cholesterol - 67.5 mg
- Sodium - 954.5 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 6.2 g
- Sugars - 14.1 g
- Protein - 30.8 g
- Calcium - 732.8 mg
- Iron - 1.9 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.2 mg
Preheat the oven to 160°C.
Grease an 8-cup capacity ovenproof casserole dish.
Cook pasta in a large saucepan of boiling water according to manufacturer's packet directions. See note below:
Note: 3 Minutes before pasta is cooked ~ Put the zucchini and mixed vegetables into the water in the last 3 minutes of cooking the pasta. Drain well and set aside.
Melt the butter in a heavy based pan and fry the chopped bacon the add the plain flour and stir well to combine, keep stirring and cook for approximately 1 minute.
Remove from heat, then slowly adding the milk ~ stirring constantly.
Return to the pan to the heat and bring the sauce just to the boil then reduce the heat to a simmer, stirring constantly, until the sauce thickens. Remove from the pan from the heat.
Add the vegetables, pasta and ½ the cheese to the pan.
Season with salt and pepper & stir well. Place into an ovenproof casserole dish. Cover with remaining cheese and sprinkle with breadcrumbs, bake for 20 minutes and then sprinkle with the chives and bake for 5- 10 minutes more.
Remove and serve with salad, or as a side.
Tips & Variations
No special items needed.