Got any family members who balk at eating vegetables? We have a feeling this baked casserole with cheese and pasta will bring them around!
What You Need
Original recipe yields 8 servings
8 cups cauliflower florets
5 carrot s, cut into 1/2-inch-thick slices
1 red onion, cut into 1-inch chunks
2 cloves garlic, minced
2 Tbsp. olive oil
3 cups rigatoni pasta, uncooked
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh basil
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Spread cauliflower, carrots, onions and garlic onto foil-covered rimmed baking sheet. Drizzle with oil; stir to evenly coat vegetables. Bake 30 min. or until vegetables are tender and golden brown. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
Drain pasta; return to pan. Blend chicken broth and half the roasted vegetables in blender until smooth. Add to pasta with remaining roasted vegetables, tomatoes, basil and 1 cup cheese; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray; sprinkle with remaining cheese.
Bake 15 min. or until heated through.
Garnish with 1 Tbsp. chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.