Roasted Garlic Pasta Bake
INGREDIENTS
- 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 (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic, divided
- 1 pkg. (9 oz.) sliced fully cooked chicken sausage or 2 cups diced cooked ham
- paprika (optional)
DIRECTIONS
- 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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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 543
Total Fat 28.4g
Saturated Fat 18.1g
Trans Fat 7.2g
Polyunsaturated Fat 1.5g
Cholesterol 106mg
Sodium 758mg
Carbohydrates 39g
Protein 34g
Dietary Fiber 4g
Vitamin A 131%
Vitamin C 6%
Calcium 475%
Iron 1%
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