Meals Matter

Garden Pasta with Cheese

Contributed By: DCC
DCC

This cheese pasta dish will get the kids to eat their vegetables.

Ingredients

1 package (12oz) uncooked

Mostaccioli

2 cups Broccoli florettes

2 cups Cauliflower florettes

1 cup Sliced carrots

1 cup (4oz) shredded mozzarella

Cheese

1 cup (4oz) shredded Monterey Jack

Cheese

1 cup (4oz) shredded fontina cheese

1/3 cup Grated Parmesan cheese,

Divided

3 tbsp Butter, melted

Preparation

1. Cook pasta according to package directions; add vegetables during last 2 minutes of cooking. Drain.


2. Gently toss pasta mixture in large bowl with shredded cheeses, 2 1/2 Tbsp Parmesan cheese and butter.


3. Turn into large casserole dish. Sprinkle top with remaining Parmesan cheese.


4. Bake in 450* F. oven 5 minutes or until cheese melts.

Cook's Notes

TIP: Cheeses may be shredded in food processor.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

Nutrient Information

Calories: 499
Total Fat: 23g
Saturated Fat: 14g
Polyunsaturated Fat: 1g
Carbohydrates: 49g
Protein: 25g
Vitamin A: 4741 IU
Vitamin C: 58 mg
Calcium: 473 mg
Sodium: 509mg
Iron: 2.7 mg
Fiber: 5g