When you’re entertaining guests on a chilly night, this veggie pasta bake will warm everyone up in a hurry! I like the versatility of this dish; you can use all kinds of different vegetables (green peppers and tomatoes complement the flavors nicely). I also recommend adding more veggies than the chef uses to add color and crunch.
Laura uses a Bechemel sauce in this recipe, which is made from butter, milk, flour, and grated nutmeg.
If you like preparing dishes with grated cheese, check out this top rated grater. I know I need a new one:)!
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