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Main dishes

Baked Pasta Primavera

Baked Pasta Primavera recipe
photo by:kraft
Cooked pasta and thawed frozen mixed vegetables are baked in a creamy Parmesan sauce topped with cracker crumbs for an easy entrée.
15 min
40 min
7 servings, about 1 cup each
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What You Need

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

Make It

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.

Kraft Kitchens Tips

How to Easily Thaw Frozen Vegetables
Place vegetables in large colander. Pour cooked pasta along with cooking water over vegetables; drain well.
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