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.
- 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
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.
Calories: 633kcal | Carbohydrates: 59g | Protein: 26g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 693mg | Fiber: 5g | Sugar: 7g