Rigatoni Primavera Alfredo

Quick Info

Lunch, Dinner Pasta 15-30 min 4


Rigatoni Primavera Alfredo


Try this recipe for an easy-to-make yet exquisite rigatoni primavera alfredo dish.


  • 2 Tbsp. butter or margarine
  • 2 cloves garlic, minced
  • 1-1/2 Tbsp. all-purpose flour
  • 1 can (12-oz.) evaporated skim milk
  • 3/4 tsp. salt
  • 1-1/2 cups (6-oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
  • 8-oz. rigatoni, rotini or mostaccioli pasta, cooked and drained
  • 1 pkg. (10-oz.) frozen mixed vegetables, such as broccoli, sugar snap peas and red peppers


Melt butter in large saucepan over medium heat. Add garlic and flour; cook 2 minutes. Add milk and salt. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.

Combine pasta, sauce and vegetables. Transfer to greased 2-quart rectangular baking dish or oval casserole.

Cover with foil; bake in preheated 375? oven 12 minutes or until hot. Uncover and sprinkle with remaining cheese. Bake 1 minute more or until cheese is melted.

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