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Cheesy Italian Pasta Bake w/ Veggies

Submitted by Judy

Makes 6 very generous servings

We often add sliced andoui sausage. Cooked shrimp, chicken or pork would also be good.

We love this. It prepares well ahead of time and I can leave it warming in the oven for my husband when I am working evenings. To us, the asparagus is a must, but you could really use other veggies. If using carrots - I'd precook them so they are softer.


  • 1 box Fiber Gourmet penne or rotini
  • 1 pound asparagus, tough ends snapped off and cut into 1/3s pieces
  • 1 cup canned or frozen artichoke hearts (drained if canned)
  • 2 cloves garlic minced
  • 2 Tablespoons dried oregano or italian seasoning mix
  • 1/4-1/2 cup cheese of choice shredded or crumbled (we love manchango, queso fresco or Parmesan)
  • salt and pepper to taste


  1. Boil water and add pasta. 2 minutes prior to being done, add asparagus and artichoke hearts to the boiling water.
  2. BEFORE draining, reserve 1 cup of cooking water. Then drain pasta and veggies.
  3. Return reserved cooking water to the pan and add the garlic, oregano, salt and pepper. Let simmer for about 2 minutes.
  4. Return pasta and veggies to pan and stir to coat. Gently mix in the shredded/crumbled cheese.