Cheddar and Vegetable Pasta Bake Recipe

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Mar 15, 2013

While this was a easy recipe, there was no flavor but that in the veggies. The noodles were tender, the veggies still had a crunch to it, I did follow to a T other then the I used mix veggies (green beans, peas, carrots & corn mix) But nothing is this recipe was a wow. Sorry, wasn't a crowd pleaser.

—mis7up

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Apr 19, 2010

I've never made mac and cheese before this, but we LOVE it. We don't use the garlic or hot pepper mainly because I have been out of it every time I make it, but it is one of our go to meals.

—Amanda

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2 Ratings

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Nutrition

Calories
465 kcal
23%

Carbohydrates
48.3 g
16%

Cholesterol
59 mg
20%

Fat
19.2 g
30%

Fiber
5.6 g
22%

Protein
28.6 g
57%

Sodium
1008 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheddar and Vegetable Pasta Bake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 465
Calories from Fat: 173

% Daily Value *
Total Fat 19.2g 30 %
Saturated Fat 12g 60 %
Cholesterol 59mg 20 %
Sodium 1008mg 40 %
** Potassium 595mg 17 %
Total Carbohydrates 48.3g 16 %
Dietary Fiber 5.6g 22 %
Protein 28.6g 57 %
** Sugars 10.9g
** Vitamin A 126 %
** Vitamin C 23 %
** Calcium 37 %
** Iron 23 %
** Thiamin 20 %
** Niacin 43 %
** Vitamin B6 13 %
** Magnesium 23 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.