
Roasted Garlic Pasta Bake
Makes 4 ServingsIngredients
* | 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
This recipe is a good source of Calcium.