Cheddar Vegetable Bake Ragu

CHEDDAR VEGETABLE BAKE #RAGU



Cheddar Vegetable Bake #Ragu image

Ragú® Recipe Contest Entry. Simple and delicious side dish. This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts. It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Recipe From food.com

Provided by lbonwill

Categories     Sauces

Time 1h10m

Yield 1 cups, 6-8 serving(s)

Number Of Ingredients 14

5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower floret, cut into 1 inch pieces
1 cup broccoli floret, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 tablespoons jalapenos, chopped
1 teaspoon coarse black pepper
1 cup cilantro leaf, chopped
1 cup chicken broth
16 ounces Ragú® Pasta Sauce, double cheese sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce. Toss to coat. Place into large baking dish.
  • Add bread crumbs, sprinkling evenly across top of vegetables. Sprinkle with pine nuts. Pour melted butter on top. Cover and bake for approximately 45 minutes Uncover and bake for additional 10-15 minutes.

CHEDDAR AND VEGETABLE PASTA BAKE



Cheddar and Vegetable Pasta Bake image

Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese - yum!

Recipe From allrecipes.com

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 42m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or margarine
2 cloves garlic, minced
1 ½ tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
¾ teaspoon salt
½ teaspoon hot pepper sauce
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
3 cups bow tie or penne pasta, cooked and drained
Calories465.1 calories
Carbohydrate48.3 g
Cholesterol58.8 mg
Fat19.2 g
Fiber5.6 g
Protein28.6 g
SaturatedFat12 g
Sodium1008 mg
Sugar10.9 g

Steps:

  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

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