• 8servings
  • 20minutes
  • 295calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box(es) (14 1/2 oz) higher-fiber penne rigate pasta (we used Ronzoni Smart Taste)

  2. 3 tablespoon(s) all-purpose flour

  3. 1/2 teaspoon(s) each onion powder and salt

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 2 cup(s) 1% milk

  6. 2 jar(s) (4 oz each) pureed carrots (baby food)

  7. 1 bag(s) (8 oz) shredded reduced-fat extra-sharp

  8. Cheddar

  9. 1 tablespoon(s) plain dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Cook pasta as package directs. Meanwhile, mix flour, onion powder, salt and pepper in medium saucepan. Whisk in milk until smooth. Cook over medium-high heat, stirring constantly, until mixture boils and thickens, about 5 minutes; remove from heat.

  2. Heat broiler. Coat a 1 1/2- qt shallow baking dish with nonstick cooking spray.

  3. Stir puréed carrots and 1/2 cup Cheddar into white sauce until cheese is melted. Drain pasta and return to pot; stir in sauce. Spoon half the pasta into prepared dish; sprinkle with 1/2 cup Cheddar. Top with remaining pasta, cheese and the crumbs. Broil 4 to 6 in. from heat about 6 to 7 minutes until top is lightly browned.


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