Roasted Garlic Pasta Bake

Quick Info

Lunch, Dinner Poultry 15-30 min 4


Roasted Garlic Pasta Bake


This pasta bake is irresistibly delicious.


  • 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 cup 2 percent or whole milk
  • 1/2 tsp. salt
  • 1-3/4 cup (7-oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian, divided
  • 1 pkg. (9-oz.) sliced fully cooked chicken sausage or 2 cups diced cooked ham
  • paprika (optional)


Cook pasta according to package directions, adding asparagus 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 and salt; bring to a simmer, stirring frequently. Simmer uncovered 1 minute. Remove from heat; stir in 1 cup of Sargento® Chef Blends™ Shredded 6 Cheese Italian until melted.

Drain pasta and asparagus; return to same pot and add sausage and cheese sauce. Toss well and trnasfer to a greased shallow baking dish; top with remaining cheese. Sprinkle with paprika, if desired. (At this point, casserole may stand at room temperature up to 1 hour before baking.) Bake in preheated 375 degree oven for 20 minutes or until hot and bubbly.

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