Zutaten für Cheddar Vegetable Bake Ragu
- Potatoes
- Cauliflower Floret
- Broccoli Floret
- Garlic Cloves
- 1 medium onion (chopped)
- Parmesan Cheese
- 2 jalapeños (minced, remove seeds for less heat)
- Coarse Black Pepper
- Cilantro Leaf
- Chicken Broth
- Rag Pasta Sauce
- Seasoned Bread Crumbs
- 1/4 cup pine nuts
- Butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheddar Vegetable Bake Ragu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Cheddar Vegetable Bake Ragu
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 lbs cooked potatoes (diced), 1 head cauliflower (chopped into florets), 1 head broccoli (chopped into florets), 4 cloves garlic (minced), 1 medium onion (chopped), 1 cup grated Parmesan cheese, 2 jalapeños (minced, remove seeds for less heat), 1 tsp black pepper, 1/2 cup chopped cilantro, 1 cup vegetable broth, and 1.5 cups cheese sauce (your favorite recipe or store-bought).
- Gently toss to thoroughly coat all vegetables in the cheese sauce mixture.
- Transfer the vegetable mixture to a large (9x13 inch) baking dish.
- Evenly sprinkle 1 cup breadcrumbs over the top of the vegetables.
- Sprinkle 1/4 cup pine nuts evenly over the breadcrumbs.
- Drizzle 2 tablespoons of melted butter over the pine nuts.
- Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the topping is golden brown and the vegetables are tender.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
22g
Fat
57g
Carbs
26g
