Veggie Pasta Bake

Recipe by Frankie Plourde, former Weavers Way staffer


  • 1 lb. short dry pasta
  • 2 Tbs. olive oil 
  • 2 Tbs. flour 
  • 2 cloves minced garlic 
  • 2 cups milk
  • Salt, pepper, red pepper flakes and Italian seasoning, to taste
  • 4 oz. shredded Monterey Jack or other mild cheese
  • ½ cup shredded Parmesan, divided
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup + fresh veggies of choice (I used spinach) 
  • ¼ cup fresh parsley, chopped

This is spot-on winter comfort food and makes use of the veggies lingering in your fridge. The recipe makes about eight servings — enough for leftovers, depending on the size of your household.


Preheat oven to 400°. Cook pasta in boiling water until al dente.

In a saucepan over medium heat, combine oil and flour; stir for 2-3 minutes. Add garlic and stir for 30 seconds.

Whisk in milk. Continue cooking over medium to low heat, stirring continuously. Add spices and bring milk to a simmer until it thickens. Remove heat and whisk in Monterey Jack and ¼ cup of the Parmesan.

Pour the cooked pasta into a large mixing bowl; add tomatoes and other veggies and fold in cheese sauce. Pour the mixture into a 13 x 9 or other large baking dish and top with remaining Parmesan. Bake 20-30 minutes or until hot.

Note: If you’re using broccoli, carrots, peppers, or other crunchy veggies, sauté them separately in a little olive oil before adding them to the pasta.