Get e-mail updates: (And no spam, we promise.)       Font Size: Smaller Larger | View Cart (0)
Track your order   |   $1.99 gets it to your door!*
Skip Navigation Links
InfoExpand Info
ProductsExpand Products
RetailersExpand Retailers
CompanyExpand Company
ReviewsExpand Reviews
Recipes

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.

Ingredients

  • 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

Instructions

  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.