Cheesy-vegie pasta bake

  • 35 mins cooking
  • Serves 6
  • Print


Cheesy-vegie pasta bake
  • 375 gram penne pasta
  • 300 gram broccoli, cut into florets
  • 500 gram cauliflower, cut into florets
  • 2 teaspoon vegetable oil
  • 1 large_piece (200g) brown onion, chopped finely
  • 1 teaspoon mustard powder
  • 1 teaspoon sweet paprika
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1 1/2 cup (375ml) low-fat milk
  • 420 gram (13½ ounces) canned tomato soup
  • 410 gram (13 ounces) canned diced tomatoes
  • 1 1/2 cup (180g) coarsely grated reduced-fat cheddar cheese
  • 2 tablespoon fresh flat-leaf parsley, finely chopped


Cheesy-vegie pasta bake
  • 1
    Cook pasta in large saucepan of boiling water until tender, drain. Cover to keep warm.
  • 2
    Meanwhile, boil, steam or microwave broccoli and cauliflower until tender, drain. Cover to keep warm.
  • 3
    Heat oil in same large saucepan, cook onion, stirring, until softened. Add mustard, paprika and flour, cook, stirring, over low heat, 2 minutes. Gradually stir in milk and soup, stir over heat until mixture boils and thickens. Add undrained tomatoes, cook, stirring, until mixture is hot.
  • 4
    Preheat grill (broiler).
  • 5
    Stir pasta, broccoli, cauliflower and 1 cup (120g) of the cheese into tomato mixture. Divide pasta mixture among six 1-cup (250ml) flameproof dishes, sprinkle with remaining cheese, grill until cheese melts and is browned lightly. Sprinkle pasta bake with parsley just before serving.


This is a clever way to make sure your kids get their vegies. You could also use other vegetables in here too ­ try grated carrot, zucchini or capsicum.

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