Pasta Con La Balsamella

Prep Time: 20 min  |  Cook Time: 35 min  |  Servings: 8  |  Calories: 681
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Pasta Con La Balsamella
Prep Time
20 min
Cook Time
35 min

This lovely dish takes mostaccioli and adds a homemade buttery béchamel sauce and bakes everything together with a blend of cheeses including Sargento® Shredded Mozzarella - Traditional Cut to create a casserole that’s bubbling over with golden delicious cheese.

  • 1 pkg. (16 oz.) mostaccioli or penne pasta
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups half-and-half or milk
  • 1/4 tsp. salt
  • 1-1/4 cups (5 oz.) Sargento® Shredded Parmesan Cheese, divided
  • 4 cups (16 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
  • 1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut, divided
  • 1/8 tsp. nutmeg
  1. Cook pasta in large saucepan according to package directions; drain, rinse with cold water. Return pasta to large saucepan.
  2. Melt butter over medium heat in medium saucepan. Stir in flour; cook 2 minutes, whisking constantly. Gradually whisk in half-and-half and salt; simmer 5 minutes, whisking frequently.
  3. Pour sauce over pasta; toss well. Layer half of pasta mixture in 13x9-inch baking dish coated with cooking spray; top with half of Parmesan, Mozzarella and Cheddar cheeses. Repeat layering with remaining pasta mixture and cheeses; sprinkle with nutmeg. Bake, uncovered, in preheated 400°F oven 35 minutes or until cheese is golden brown.

Serving Size 8

Calories 681

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

Amount/Serving %DV*
Total Fat 35.50g 54%
Sat. Fat 21.10g 110%
Mono Unsat. Fat 9.20g
Poly Unsat. Fat 1.90g
Cholesterol 97mg 33%
Sodium 877mg 36%
Total Carbohydrate 57g 19%
Dietary Fiber 3g 8%
Sugars 0g
Protein 35g
Vitamin A 150RE
Vitamin C 0mg 0%
Calcium 803mg 76%
Iron 2mg 11%