Cheddar and Vegetable Pasta Bake recipe
All Recipes Trusted Brands: Recipes and Tips Sargento
Ingredients
- 2 tablespoons butter or margarine 2 cloves garlic, minced 1 ½ tablespoons flour 1 (12 fluid ounce) can evaporated skim milk ¾ teaspoon salt ½ teaspoon hot pepper sauce 2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided 1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed 3 cups bow tie or penne pasta, cooked and drained
Nutrition Info
- 465.1 caloriescarbohydrate: 48.3 gcholesterol: 58.8 mgfat: 19.2 gfiber: 5.6 gprotein: 28.6 gsaturatedFat: 12 gservingSize: -sodium: 1008 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Cheddar and Vegetable Pasta Bake
Directions
-
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.
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 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese, bake 2 minutes more or until cheese is melted.