Cheddar & Vegetable Pasta Bake |
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Prep Time: 25 Minutes Cook Time: 17 Minutes |
Ready In: 42 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.
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