Cheesy Baked Pasta With Vegetables

"This casserole can be made ahead. Recipe is from Woman's Day."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Heat oven to 425 degrees F; butter a shallow 3-quart baking dish.
  • Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
  • Meanwhile, melt the butter in a large deep skillet over medium heat.
  • Add shallots and mushrooms and saute until tender, 5 minutes.
  • In a medium bowl, whisk together milk, flour, salt and pepper.
  • Pour into skillet and bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach.
  • Remove from heat and stir in 1 cup of the fontina and 1/3 cup of Parmesan.
  • Pour sauce into pot with pasta and broccoli and toss to coat.
  • Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
  • Bake until the cheese melts and is beginning to brown, about 10 minutes.
  • FIX IT NOW, SERVE LATER:

  • After transferring pasta and sauce to baking dish, let casserole cool fr 10 minutes and cover with plastic wrap and refrigerate up to 3 days.
  • On the night you'd like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil.
  • Bake in a 425 degree oven for 30 minutes; uncover and bake until beginning to brown, about 10 minutes.

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Reviews

  1. Very good. Made just as instructed. Company loved it, I think the Fontina cheese was perfect for this dish. Made for tag forum.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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