Italian
Pasta Con La Balsamella
Prep Time: 20 min | Cook Time: 35 min | Servings: 8 | Calories: 681
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Prep Time
20 min
Cook Time
35 min
Servings
8
Calories
681
This lovely dish takes mostaccioli and adds a homemade buttery béchamel sauce and bakes everything together with a blend of cheeses including Sargento® Shredded Mozzarella - Traditional Cut to create a casserole that’s bubbling over with golden delicious cheese.
Ingredients
- 1 pkg. (16 oz.) mostaccioli or penne pasta
- 1/2 cup butter
- 1/2 cup flour
- 3 cups half-and-half or milk
- 1/4 tsp. salt
- 1-1/4 cups (5 oz.) Sargento® Shredded Parmesan Cheese, divided
- 4 cups (16 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
- 1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut, divided
- 1/8 tsp. nutmeg
Directions
- Cook pasta in large saucepan according to package directions; drain, rinse with cold water. Return pasta to large saucepan.
- Melt butter over medium heat in medium saucepan. Stir in flour; cook 2 minutes, whisking constantly. Gradually whisk in half-and-half and salt; simmer 5 minutes, whisking frequently.
- Pour sauce over pasta; toss well. Layer half of pasta mixture in 13x9-inch baking dish coated with cooking spray; top with half of Parmesan, Mozzarella and Cheddar cheeses. Repeat layering with remaining pasta mixture and cheeses; sprinkle with nutmeg. Bake, uncovered, in preheated 400°F oven 35 minutes or until cheese is golden brown.
