Cheddar & Vegetable Pasta Bake

Preparation Time: 25 minutes
Baking Time: 17 minutes

Ingredients:

• 3 cups (8 oz.) bow tie, rigatoni, or penne pasta (3 cups uncooked)
• 2 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.) shredded Kraft 2% Sharp Cheddar or Sargento Reduced-Fat Mild Cheddar
• 1 pkg. (16 oz.) frozen mixed vegetables (cauliflower, red bell peppers, broccoli, carrots), thawed
• 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 so milk does not burn!! Remove from heat and 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