Recipe by Jezski
Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site.
Top Review by iPlayFlonkerton
Awesome! I modified it to make it gluten-free for a gluten-intolerant family member by using corn pasta, and I used 1/2 tsp xanthan gum instead of flour, and it worked great! I also couldn't find a frozen broccoli/cauliflower/pepper mix, so I used a broccoli/pepper/mushroom mix. I'll definitely make it again, but next time I think I'll only use 1 clove of garlic. I love garlic, but it was just a liiiiitle too much.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons flour
- 1 (12 ounce) can evaporated skim milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon hot pepper sauce (optional) or 1⁄8 teaspoon cayenne pepper (optional)
- 2 cups cheddar cheese, divided
- 1 (16 ounce) package frozen mixed vegetables, THAWED (cauliflower, red bell peppers, broccoli)
- 3 cups bow tie pasta, cooked and drained
Directions See How It's Made
- Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
- Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375°F oven 15 minutes or until hot.
- Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.