Total Time
Prep 20 mins
Cook 35 mins

This delicious casserole goes a long way when served as a side dish, but also makes a satisfying no-meat main dish. It can be frozen, so it's great to divide in half and freeze for a future quick meal.

Ingredients Nutrition


  1. In a small bowl, drain tomatoes; RESERVING THE JUICE; set aside.
  2. Cook pasta according to package directions; drain.
  3. In a saucepan, melt butter over medium heat.
  4. Stir in the flour, salt and pepper until smooth.
  5. Gradually add in milk and reserved juice.
  6. Bring to a boil; cook and stir for two minutes or until thickened and remove from heat.
  7. In a large bowl, combine the pasta, sauce and diced tomatoes.
  8. Stir in the cheeses and parsley; toss gently to coat.
  9. Transfer to a greased 13 x 9 baking dish.
  10. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.


Most Helpful

I found this recipe in America's Best Church Supper Recipes from Mary Farney of Normal Illinois. The fresh parsley and the many cheeses really make this a satisfying dish. For those who don't like blue cheese (I personally LOVE IT), it's not very noticeable other than added flavor. Definitely give this one a try because it's not your typical pasta dish. Thanks for posting a great recipe!

AmyZoe April 19, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a