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Roasted Garlic Pasta Bake
Makes 4 Servings
*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)
1Cook pasta according to package directions, adding asparagus during last 2 minutes of pasta cooking time.
2Melt 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.
3Drain 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.)
4Bake in preheated 375F degree oven for 20 minutes or until hot and bubbly.
  • This recipe is a good source of Calcium.
  • Source
    Recipe courtesy of