Pasta Al Forno with Veggies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 Cups) contains 500 calories, 59 g carbohydrate, (4 g fiber), 16 g protein, 24 g fat, (6 g saturated fat), 15 mg cholesterol, and 650 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 500
  • Servings: 8
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 35 minutes

Ingredients

You'll Need

Baking sheet, braising pan, nonstick cooking spray

Directions

  1. Preheat oven to 450 degrees. Toss mushrooms, cauliflower, and 1/4 cup basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, 25-30 min, until mushrooms are lightly browned. Remove from oven; set aside. Reduce oven temp to 375 degrees.
     
  2. Rinse cooked pasta with cool water; transfer to large mixing bowl. Add mushroom and cauliflower mixture, cream sauce, mushroom soup, peas, lemon zest, thyme, 1/4 cup cheese, and truffle oil. Stir together to blend. Season with salt and pepper.
     
  3. Add panko, remaining basting oil, and remaining cheese to small bowl; stir to combine. Set aside.
     
  4. Spray braising pan with nonstick cooking spray. Transfer pasta mixture to pan; top with panko mixture.
     
  5. Bake about 1 hour until thoroughly heated and top is golden brown.

 

Chef Tips
  • Drizzle servings with truffle oil.
  • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

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