Italian
Roasted Garlic Pasta Bake
Prep Time: 15 min | Cook Time: 20 min | Servings: 4-6 | Calories: 552
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Prep Time
15 min
Cook Time
20 min
Servings
4-6
Calories
552
A dish like this epitomizes comfort food! Tender and colorful rotini noodles are layered in a mixture of creamy roasted garlic, asparagus spears and diced sausage along with melted Sargento® Shredded 6 Cheese Italian for a wonderfully creamy texture that bakes to a lovely golden brown color.
Ingredients
- 8 oz. tri-colored rotini pasta, uncooked
- 2 cups cut asparagus spears or small sugar snap peas
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1-1/2 cups 2% or whole milk
- 2 tsp. bottled minced roasted garlic
- 1/2 tsp. salt
- 1-3/4 cups (7 oz.) Sargento® Shredded 6 Cheese Italian, divided
- 1 pkg. (9 oz.) sliced fully cooked chicken sausage or 2 cups diced cooked ham
- Paprika or smoked paprika (optional)
Directions
- Cook pasta according to package directions, adding asparagus or sugar snap peas during last 2 minutes of pasta cooking time.
- 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, roasted garlic and salt; bring to a simmer, stirring frequently. Simmer uncovered 1 minute. Remove from heat; stir in 1 cup of cheese until melted.
- Drain pasta and asparagus; return to same pot and add sausage and cheese sauce. Toss well and transfer to a greased 8 or 9-inch square baking dish; top with remaining cheese. Sprinkle with paprika, if desired.* Bake in preheated 375°F oven for 20 minutes or until hot and heated through.
