Cheesy Vegetable Pasta Casserole
A comforting and cheesy pasta casserole packed with broccoli, carrots, and peas. Easy to make and perfect for a weeknight dinner.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large Bowl
Ingredients
Main Ingredients
- 1 pound Pasta (short shape, like rotini, penne, or shells) Cooked according to package directions
- 1 tablespoon Olive oil
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 2 cups Broccoli florets
- 2 cups Carrots Chopped
- 1 cup Frozen peas
- 1 10.75 ounce can Cream of mushroom soup Condensed
- 1/2 cup Milk
- 1 cup Cheddar cheese Shredded
- 1/2 cup Monterey Jack cheese Shredded
- 1/4 cup Parmesan cheese Grated
- to taste Salt and pepper
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add broccoli and carrots to the skillet. Cook until slightly tender-crisp, about 5-7 minutes. Stir in peas and cook for another 2 minutes.
- In a large bowl, combine the cooked pasta, vegetable mixture, cream of mushroom soup, and milk. Stir well to combine.
- Pour the pasta mixture into the prepared baking dish.
- Sprinkle cheddar cheese, Monterey Jack cheese, and Parmesan cheese evenly over the top. Season with salt and pepper to taste.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Let stand for 5-10 minutes before serving.
Notes
For a richer flavor, use whole milk instead of skim milk. You can also add other vegetables like bell peppers or zucchini. Leftovers can be stored in the refrigerator for up to 3 days.