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Triple Cheese Pasta Casserole




Source of Recipe


bhg


List of Ingredients




• 12 ounces tricolored corkscrew macaroni (rotelle)
• 1 16-ounce package frozen yellow, green, and red sweet peppers and onion stir-fry vegetables
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons snipped fresh oregano or basil, or 1 teaspoon dried oregano or basil, crushed
• 3-1/2 cups milk
• 8 ounces smoked Gouda cheese, shredded (2 cups)
• 1/2 of an 8-ounce package cream cheese, cut up
• 1/3 cup finely shredded Parmesan cheese
• Sliced plum tomatoes (optional)
• Snipped fresh oregano or basil (optional)





Recipe



1. In a Dutch oven cook corkscrew macaroni in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook for 2 minutes more or until pasta is tender. Drain well.
2. In a screw-top jar combine flour, salt, pepper, nutmeg, dried herb (if using), and 1 cup of the milk; shake well. Transfer to a large saucepan; add remaining 2-1/2 cups milk. Cook and stir over medium-high heat until slightly thickened and bubbly. Gradually add cheeses, stirring until melted. Stir in cooked pasta and vegetables and fresh herb (if using). Transfer to a lightly greased 3-quart rectangular baking dish.
3. Bake, covered, in a 350 degree F oven for 25 minutes or until heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil. Makes 8 cups (6 main-dish or 12 side-dish servings). To Make-Ahead: Chill the unbaked casserole for up to 4 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through; stir before garnishing and serving.