Best 8 Cheddar Vegetable Bake Ragu Recipes

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There are very few dishes as comforting as a cheesy pasta bake. The richness of the cheese pairs perfectly with the savory tang of vegetables and ragu, creating a dish that is sure to please every palate. The secret to the best cheddar vegetable bake ragu lies in the quality of the ingredients. Using fresh, seasonal vegetables and a flavorful ragu will make all the difference. The choice of pasta is also important, as you want a pasta that will hold up well to the creamy sauce. Whether you are cooking for a weeknight dinner or a special occasion, this cheddar vegetable bake ragu is sure to be a hit.

Here are our top 8 tried and tested recipes!

CHEDDAR AND VEGETABLE PASTA BAKE



Cheddar and Vegetable Pasta Bake image

Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese - yum!

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 42m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or margarine
2 cloves garlic, minced
1 ½ tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
¾ teaspoon salt
½ teaspoon hot pepper sauce
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
3 cups bow tie or penne pasta, cooked and drained

Steps:

  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 48.3 g, Cholesterol 58.8 mg, Fat 19.2 g, Fiber 5.6 g, Protein 28.6 g, SaturatedFat 12 g, Sodium 1008 mg, Sugar 10.9 g

CHEDDAR VEGETABLE BAKE #RAGU



Cheddar Vegetable Bake #Ragu image

Ragú® Recipe Contest Entry. Simple and delicious side dish. This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts. It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Provided by lbonwill

Categories     Sauces

Time 1h10m

Yield 1 cups, 6-8 serving(s)

Number Of Ingredients 14

5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower floret, cut into 1 inch pieces
1 cup broccoli floret, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 tablespoons jalapenos, chopped
1 teaspoon coarse black pepper
1 cup cilantro leaf, chopped
1 cup chicken broth
16 ounces Ragú® Pasta Sauce, double cheese sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce. Toss to coat. Place into large baking dish.
  • Add bread crumbs, sprinkling evenly across top of vegetables. Sprinkle with pine nuts. Pour melted butter on top. Cover and bake for approximately 45 minutes Uncover and bake for additional 10-15 minutes.

CALIFORNIA VEGETABLE BAKE



California Vegetable Bake image

California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.

Provided by TERILY

Categories     Side Dish     Vegetables

Time 45m

Yield 10

Number Of Ingredients 7

2 (20 ounce) bags California-blend frozen vegetables
1 cup mayonnaise
1 cup sour cream
1 cup chopped onion
1 cup shredded Cheddar cheese
½ cup melted butter
1 sleeve buttery round crackers (such as Ritz®), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
  • Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g

HEARTY VEGETABLE BEEF RAGU



Hearty Vegetable Beef Ragu image

This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 large onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 jar (24 ounces) meatless spaghetti sauce
2 cups finely chopped fresh kale
1 package (9 ounces) frozen peas, thawed
3/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.

Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

MORGAN'S VEGGIE RAGU



Morgan's Veggie Ragu image

My incredible sister Morgan set a standard of kindness, generosity, and straight-up humanity that I try hard to honor and exemplify every day of my life. She was also a lasagna thief. When we'd all get together I never wanted her (as the only vegetarian in the group) to be forced to eat only the side dishes around a big meaty main course. So I'd make a giant veggie lasagna to add to the spread. I can't tell you how many times she'd have just one slice and then take the whole thing home! I'd be standing there like, "Yeah, sure, Morgan, take the entire lasagna home with you. That's just what I meant for you to do." Aw, well, little sisters, right? This one's for you, Bips. The biggest problem with most vegetarian lasagnas is their texture. All mush. The trick for kickass vegetarian lasagna is to roast all the liquid out of the vegetables before they get anywhere near the noodles. Use this ragu in place of meat ragu. And don't be surprised when your sister swipes the leftovers.

Provided by Guy Fieri

Categories     condiment

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
1 small zucchini, cut lengthwise into 1/4-inch-thick strips
1 red bell pepper, seeded and cut into 1/4-inch-thick slices
1/2 fennel bulb, cut into 1/4-inch-thick slices
4 celery stalks, cut crosswise into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick coins
1 small onion, sliced into thin wedges
4 cups chopped kale leaves (ribs and stems removed)
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon chopped basil
1 tablespoon chopped marjoram
1 tablespoon chopped oregano
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
7 or 8 turns freshly ground black pepper
One 28-ounce can crushed fire-roasted tomatoes, with their juice

Steps:

  • 1.Preheat the oven to 425 degrees F.
  • 2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
  • 3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY



Scalloped Vegetable Bake Recipe by Tasty image

Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup butter, melted
⅔ cup milk
⅛ teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour
1 ½ cups shredded cheddar cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
  • Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
  • In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
  • Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
  • Add the sliced veggies to the batter and stir well until the slices are well-coated.
  • Add half of the vegetables slices to the prepared pan and flatten with a spoon.
  • Sprinkle the cheese over the vegetables.
  • Top with the rest of the vegetables and cover the pan with aluminum foil.
  • Bake for about 1½ hours, until the vegetables are fully cooked and tender.
  • Let cool for at least 10 minutes, and release the springform, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams

CHEDDAR & VEGETABLE PASTA BAKE



Cheddar & Vegetable Pasta Bake image

Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site.

Provided by Jezski

Categories     One Dish Meal

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
1 1/2 tablespoons flour
1 (12 ounce) can evaporated skim milk
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce (optional) or 1/8 teaspoon cayenne pepper (optional)
2 cups cheddar cheese, divided
1 (16 ounce) package frozen mixed vegetables, THAWED (cauliflower, red bell peppers, broccoli)
3 cups bow tie pasta, cooked and drained

Steps:

  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375°F oven 15 minutes or until hot.
  • Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

VEGETABLE CHEESE BAKE



Vegetable Cheese Bake image

You can't go wrong with creamed veggies in a cheese sauce. What a delight!

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 cups frozen mixed vegetables
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/3 cup shredded cheddar cheese

Steps:

  • Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

Nutrition Facts :

Tips:

  • For a vegetarian version of this dish, omit the ground beef and add extra vegetables such as chopped mushrooms, zucchini, or bell peppers.
  • To make this dish ahead of time, prepare the casserole and refrigerate it for up to 24 hours before baking.
  • Serve the casserole with a side of crusty bread or mashed potatoes to soak up the delicious sauce.
  • If you don't have a 9x13 inch baking dish, you can use two smaller dishes instead.
  • You can also use frozen vegetables in this recipe, just be sure to thaw them before adding them to the casserole.
  • To make the casserole even more cheesy, you can add a layer of shredded cheese to the top before baking.
  • If you like a little bit of spice, you can add a pinch of cayenne pepper or red pepper flakes to the sauce.
  • Leftover casserole can be stored in the refrigerator for up to 3 days.

Conclusion:

This cheddar vegetable bake ragu is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is packed with vegetables, ground beef, and a creamy cheddar cheese sauce. The casserole is also very versatile and can be customized to your liking. So next time you are looking for a hearty and satisfying meal, give this cheddar vegetable bake ragu a try!

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