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 306 calories; fat 13g; cholesterol 18mg; sodium 305mg; protein 15g; carbohydrates 34g; sugars 7g; fiber 3g; iron 2mg; calcium 256mg


  • ½ head of broccoli, cut into small florets

  • ½ small head cauliflower, cut into small florets

  • 1 pint cherry tomatoes 

  • 3 tablespoons olive oil 

  • Kosher salt and black pepper

  • 6 ounces pasta shells 

  • ¼ cup all-purpose flour 

  • 2 cups low-fat milk 

  • 4 ounces low-fat Cheddar, grated (about 1 cup)

  • 2 ounces thinly sliced pepper jack cheese 


  1. Heat oven to 425° F. Toss the broccoli, cauliflower, tomatoes,1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes. Remove from oven.

  2. Meanwhile, cook the pasta according to the package directions; drain.

  3. Heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the flour and cook, whisking, for 30 seconds, Slowly whisk in the milk. Cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the Cheddar, vegetables, and pasta.

  4. Transfer the mixture to a 2-quart baking dish. Top with the pepper jack and broil until golden brown, 2 to 3 minutes.

    Original Recipe: Real Simple

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