CHEDDAR & VEGETABLE PASTA BAKE
Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site.
Provided by Jezski
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. 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.
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