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Sunday, December 12, 2010

Roasted Garlic Pasta Bake

Preparation Time: 15 minutes, Start to finish: 35 minutes
Serving Ideas: salad, crusty bread with pesto & olive oil or balsamic vinegar & olive oil for dipping  

  • 8 oz. tri-colored rotini pasta, uncooked
  • 2 cups cut asparagus spears or small sugar snap peas
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 1/2 cups 2% or whole milk
  • 1/2 tsp. salt
  • 1 3/4 cups Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic (7 oz.) divided
  • 1 pkg. sliced fully cooked chicken sausage or 2 cups diced cooked ham (9 oz.)
  • paprika (optional)
  1. Cook pasta according to package directions, adding asparagus during last 2 minutes of pasta cooking time.  
  2. Melt butter in a heavy medium saucepan over medium heat. Add flour; cook, stirring frequently until flour mixture is bubbly and golden brown, 1 to 2 minutes. Add milk and salt; bring to a simmer, stirring frequently. Simmer uncovered 1 minute. Remove from heat; stir in 1 cup of cheese until melted.
  3. Drain pasta and asparagus; return to same pot and add sausage and cheese sauce. Toss well and transfer to a greased shallow baking dish; top with remaining cheese. Sprinkle with paprika, if desired.* Bake in preheated 375°F oven for 20 minutes or until hot and bubbly.

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