Directions:
- In a large pot, bring water and a little olive oil to boil. Add Pasta, cook until pasta is tender. Drain and reserve 1/2-3/4 cup liquid.
- Combine pasta with drained corn and peas. Set Aside.
- Over low heat in a small saucepan, melt butter, slowly whisking in flour.
- Add cheese and stir til melted.
- Add Seasonings (except Paprika).
- Slowly stir in reserved water from pasta til a cream like consistency is reached.
- Remove from heat. Toss with pasta/ veggie mixture.
- Let cool about 5 minutes, then toss with 1/4 cup shredded cheese.
- Pour into a 9x13-inch casserole or glass baking dish.
- Sprinkle remaining cheese over, followed by breadcrumb/parmesan mixture, and a little paprika.
- Bake covered for 18 minutes.
- Uncover and let bake another 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.93 Kcal (1126 kJ) | ||
| Calories from fat | 148.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 25% | |
|---|---|---|---|
| Cholesterol | 55.07mg | 18% | |
| Sodium | 503.72mg | 21% | |
| Potassium | 69.97mg | 1% | |
| Total Carbs | 19.42g | 6% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 10.18g | 20% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 237.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 240.75 Kcal (1008 kJ) | ||
| Calories from fat | 132.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 25% | |
|---|---|---|---|
| Cholesterol | 49.3mg | 18% | |
| Sodium | 450.95mg | 21% | |
| Potassium | 62.64mg | 1% | |
| Total Carbs | 17.39g | 6% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.82g | 4% | |
| Protein | 9.11g | 20% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 212.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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