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Roasted Garlic Pasta Bake
Ingredients
| * | 8 ounces tri-colored rotini pasta, uncooked |
| * | 2 cups cut asparagus spears or small sugar snap peas |
| * | 3 tablespoons butter |
| * | 3 tablespoons flour |
| * | 1 1/2 cups 2% or whole milk |
| * | 1/2 teaspoon salt |
| * | 1 3/4 cups (7 ounces) Sargento brand Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese, divided |
| * | 1 package (9 ounces) sliced fully cooked chicken sausage or 2 cups diced cooked ham |
| * | Paprika (optional) |
Instructions
| 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. (At this point, casserole may stand at room temperature up to 1 hour before baking.) |
| 4 | Bake in preheated 375F degree oven for 20 minutes or until hot and bubbly. |
Notes
Source
Recipe courtesy of www.sargento.com