Veggie Confetti Rigatoni Bake
Got pasta-loving kids? Cheesy, comforting Veggie Confetti Rigatoni Bake wins smiles all around AND gets veggies into their little bellies.
Servings 8
Calories 633kcal
Ingredients
- 2 3/4 cup chicken broth, low-sodium
- 2 cup heavy whipping cream
- 3 clove garlic
- 1 pound pasta, rigatoni
- 1 cup chopped carrot
- 1 bunch broccoli
- 1 cup green peas, frozen
- 2 cup Parmesan cheese, grated
- 2 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 375 F.
- In a large pot, bring the broth, cream, crushed garlic, and pasta to a boil.
- Add the chopped carrots, then reduce the heat to low and cover until the pasta and carrots are tender, and most of the liquid is absorbed.
- Stir in the broccoli florets, peas, and grated Parmasan cheese. Stir to melt the cheese, and remove from heat.
- Layer half the pasta into a large baking dish, then sprinkle 1 cup of Mozzarella cheese on top. Repeat with the second half of the pasta and the remaining Mozzarella.
- Bake at 375 for 15-20 minutes until warm and bubbly. Serve immediately with a green salad or a piece of fruit.
Nutrition
Calories: 633kcal | Carbohydrates: 59g | Protein: 26g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 693mg | Fiber: 5g | Sugar: 7g