- Prep Time
- 13 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 1 pkg
- penne rigate
- 450 g
- 1 tbsp
- olive oil
- 15 mL
- 1 tbsp
- finely chopped garlic
- 15 mL
- 1 cup
- diced onion
- 250 mL
- 3 cups
- sliced mushrooms
- 750 mL
- 2 cups
- broccoli florets
- 500 mL
- 1/4 cup
- pesto
- 0 mL
- 1 cup
- grated Swiss cheese
- 250 mL
- 1 cup
- grated Cheddar cheese
- 250 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Cook pasta according to package directions. In a medium size pan, heat oil and sauté garlic, onions and mushrooms for 3 min. Add broccoli and continue to cook for another 3 min., or until mushrooms are cooked.
Step 2
In a large bowl, combine cooked pasta, sautéed garlic and vegetables with the pesto and half of the Swiss and Cheddar cheese. Place mixture in an ovenproof dish and top with Parmesan, remaining Swiss and Cheddar cheese. Bake for 12 min., or until cheese is melted.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe)
- Calories:
- 470
- Fat:
- 16 g
- Saturated Fat:
- 6 g
- Carbs:
- 62 g
- Fibre:
- 4 g
- Cholesterol:
- 25 mg
- Protein:
- 20 g
- Sodium:
- 230 mg
