Rigatoni Primavera Alfredo

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Rigatoni Primavera Alfredo
Prep Time
25 min
Cook Time
13 min

  • 2 Tbsp. butter or margarine
  • 2 cloves garlic, minced
  • 1-1/2 Tbsp. all-purpose flour
  • 1 can (12 oz.) evaporated skim milk
  • 3/4 tsp. salt
  • 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
  • 8 oz. rigatoni, rotini or mostaccioli pasta, cooked and drained
  • 1 pkg. (10 oz.) frozen mixed vegetables, such as broccoli, sugar snap peas and red peppers
  1. Melt butter in large saucepan over medium heat. Add garlic and flour; cook 2 minutes. Add milk and salt. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  2. Combine pasta, sauce and vegetables. Transfer to greased 2-quart rectangular baking dish or oval casserole.
  3. Cover with foil; bake in preheated 375°F oven 12 minutes or until hot. Uncover and sprinkle with remaining cheese. Bake 1 minute more or until cheese is melted.

Serving Size 4

Calories 400

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 16.70g 26%
Sat. Fat 9.80g 49%
Mono Unsat. Fat 4.30
Poly Unsat. Fat 0.90g
Cholesterol 47mg 16%
Sodium 911mg 38%
Total Carbohydrate 43g 14%
Dietary Fiber 4g 16%
Sugars 0g
Protein 23g
Vitamin A 510RE
Vitamin C 9mg 15%
Calcium 556mg 56%
Iron 2mg 11%