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Cheddar Vegeatable Pasta Bake




Source of Recipe


sargento.com


List of Ingredients




Tb. butter or margarine (I used Country Crock with Calcium)
2 cloves garlic, minced
1 Tb. flour
1 can (12 oz.) evaporated fat-free skim milk
2 cups (8 oz.) Sargento® Light Mild Cheddar Shredded Cheese, divided
1 pkg. (16 oz.) frozen mixed vegetables (cauliflower, red bell peppers, broccoli, carrots), thawed
3 cups (8 oz.) bow tie or penne pasta (3 cups uncooked)
3/4 tsp. salt
1/2 tsp. hot pepper sauce or 1/8 tsp. cayenne pepper (optional)

Directions:

1. Cook pasta as directed; drain and set aside.

2. Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.

3. Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. (I did not grease my casserole dish and it was fine.) Cover with foil; bake in preheated 375°F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Yields: 6 servings

Nutritional Info: (per serving) 303 calories, 10 g. fat, 2.6 g. fiber


Original Source: Sargento.com


Recipe