I love the versatility of pasta. So many ways to serve it, and it appeals to a wide audience. Lucky for me my entire family loves pasta as much as I do, so trying different dishes is always a pleasure. I tried a new cheese flavor, which is amazing, and it brought out so much great flavor in this dish!
Sargento has a shredded cheese in their Bistro Blends that has mozzarella & asiago cheese with the addition of roasted garlic. Let me tell you, I am sold! This is a new favorite and I’ll never look at macaroni and cheese quite the same way again. Ultimately that’s what this baked pasta is, a glorified macaroni and cheese kicked up several notches.
The original recipe (there’s is much prettier than mine, not sure why mine seems to have so much more cheese on top!) calls for asparagus OR sugar snap peas, so I went with the latter. I love sugar snap peas, even raw. Yum! This garlic pasta bake was a delicious dish and I will definitely be making it again!
|Roasted Garlic Pasta Bake||
- 8 oz. tri-colored rotini pasta, uncooked
- 2 cups small sugar snap peas
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1 3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic, divided
- 1 package (9 oz.) sliced fully cooked chicken sausage
- Cook pasta according to package directions, adding snap peas 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 cheese until melted.
- Drain pasta and snap peas; return to same pot and add sausage and cheese sauce. Toss well and transfer to a greased shallow baking dish; top with remaining cheese. Bake in preheated 375°F oven for 20 minutes or until hot and bubbly.
Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)