PASTA PRIMAVERA BAKE

Pasta Primavera Bake image

Delight in an easy entrée this evening with our Pasta Primavera Bake. Ready in only 40 minutes, this Pasta Primavera Bake is a perfect weeknight dish.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 7 servings, about 1 cup each.

Number Of Ingredients 8

Previous Next

Ingredients

1 pkg. (16 oz.) frozen mixed vegetables, thawed
8 oz. fusilli pasta, cooked, drained
1/4 cup (1/2 stick) margarine or butter, divided
2 Tbsp. flour
2 cups milk
1/4 tsp. garlic powder
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
15 saltine crackers, coarsely crushed

Steps:

Preheat oven to 350°F. Mix vegetables and pasta in 2-qt. baking dish sprayed with cooking spray; set aside.
Melt 2 Tbsp. of the margarine in small saucepan on medium-low heat. Stir in flour until well blended; cook and stir 2 to 3 min. or until hot and bubbly. Gradually add milk, stirring until well blended. Add garlic powder and salt; stir. Bring to boil, stirring constantly. Reduce heat to medium-low; cook and stir until thickened. Stir in 1/4 cup of the cheese. Pour over pasta mixture; mix lightly. Set aside. Melt remaining 2 Tbsp. margarine; toss with the combined cracker crumbs and remaining 2 Tbsp. cheese. Sprinkle evenly over casserole.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g