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.
What You Need
Original recipe yields 7 servings
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
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Let's 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.
How to Easily Thaw Frozen Vegetables
Place vegetables in large colander. Pour cooked pasta along with cooking water over vegetables; drain well.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 1.5g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 7 servings, about 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.