Veggie Pasta Bake

• 10 oz rigatoni
• 12 oz sweet potatoes, cut into 1/2-inch pieces
• 9 oz broccoli, cut into florets
• 14 oz cauliflower, cut into florets
• 1 cup frozen peas
• 1 cup grated reduced fat Cheddar cheese
• 1/3 cup finely grated Parmesan cheese
• 4 tbsp (1/2 stick) butter
• 1 small onion, finely chopped
• 2 tbsp flour
• 2 cups skim milk
• 1/2 cup slivered almonds, toasted

1. Preheat the oven to 350u0b0F. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain. Meanwhile, cook sweet potatoes in a steaming basket in a saucepan of boiling water for 8 mins. Add broccoli and cauliflower; steam for 5-7 mins or until tender. Carefully remove steaming basket from pan. Add peas to the boiling water; cook for 1 min. Drain well.
2. Place cheeses in a medium bowl. Melt butter in a large saucepan on low heat. Add onion; cook and stir for 5 mins or until soft. Add flour; cook and stir for 1 min. Gradually add milk, stirring, until smooth. Increase heat to high and bring to a boil. Reduce heat to low; simmer, stirring, for 2 mins or until sauce thickens. Remove from heat. Stir in 1 cup of the cheese mixture. Season with salt and pepper.
3. Toss pasta, veggies and cheese sauce in a large bowl. Spoon into a 2 1/2-quart baking dish. Sprinkle with remaining cheese and almonds.
4. Bake for 30 mins or until golden brown and bubbly.

rigatoni, sweet potatoes, broccoli, cauliflower, frozen peas, cheddar cheese, parmesan cheese, butter, onion, flour, milk, slivered almonds

Taken from recipes-plus.com/api/v2.0/recipes/23884 (may not work)