Roasted Garlic Pasta Bake

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 4-6  |  Calories: 552
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Roasted Garlic Pasta Bake
Prep Time
15 min
Cook Time
20 min

A dish like this epitomizes comfort food! Tender and colorful rotini noodles are layered in a mixture of creamy roasted garlic, asparagus spears and diced sausage along with melted Sargento® Shredded 6 Cheese Italian for a wonderfully creamy texture that bakes to a lovely golden brown color.

  • 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
  • 2 tsp. bottled minced roasted garlic
  • 1/2 tsp. salt
  • 1-3/4 cups (7 oz.) Sargento® Shredded 6 Cheese Italian, divided
  • 1 pkg. (9 oz.) sliced fully cooked chicken sausage or 2 cups diced cooked ham
  • Paprika or smoked paprika (optional)
  1. Cook pasta according to package directions, adding asparagus or sugar snap peas 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, roasted garlic 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 8 or 9-inch square baking dish; top with remaining cheese. Sprinkle with paprika, if desired.* Bake in preheated 375°F oven for 20 minutes or until hot and heated through.

Serving Size 4-6

Calories 552

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

Amount/Serving %DV*
Total Fat 29.40g 45%
Sat. Fat 17.10g 89%
Mono Unsat. Fat 6.70g
Poly Unsat. Fat 1.50g
Cholesterol 107mg 36%
Sodium 725mg 30%
Total Carbohydrate 38g 13%
Dietary Fiber 4g 16%
Sugars 0g
Protein 34g
Vitamin A 131RE
Vitamin C 6mg 10%
Calcium 508mg 48%
Iron 1mg 6%