Cheese, Vegetable & Pasta Bake

Prep Time
Cook Time
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"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!"

Original recipe yields 4 servings


  • 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

Step 1

Preheat the oven to 160°C.

Step 2

Grease an 8-cup capacity ovenproof casserole dish.

Step 3

Cook pasta in a large saucepan of boiling water according to manufacturer's packet directions. See note below:

Step 4

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.

Step 5

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.

Step 6

Remove from heat, then slowly adding the milk ~ stirring constantly.

Step 7

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.

Step 8

Add the vegetables, pasta and ½ the cheese to the pan.

Step 9

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.

Step 10

Remove and serve with salad, or as a side.

Tips & Variations

No special items needed.