Zutaten für Baked Creamy Pasta
- 1 pound Penne Rigate
- As part of 1 (1-ounce) packet Borden Shredded Medleys Pesto Parmesan seasoning
- 2 cloves fresh garlic, minced
- Parsley
- 1 tablespoon pesto sauce (if substituting for Borden seasoning)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- To taste (as preferred seasonings, if substituting for Borden seasoning)
- Extra cheese for topping (quantity to taste, for baked version)
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Zubereitung von Baked Creamy Pasta
- Cook 1 pound pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, prepare the sauce (this saves time!).
- Melt 2 tablespoons butter in a medium saucepan over medium-high heat.
- Add 2 cloves minced garlic and sauté for 2-3 minutes, or until lightly browned.
- Whisk in 2 tablespoons all-purpose flour and cook for 2-3 minutes, stirring constantly.
- Gradually whisk in 2 cups chicken broth, cooking for 5 minutes, or until the sauce comes to a boil and slightly thickens.
- Reduce heat to low and gradually whisk in 2 cups milk. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 3 minutes).
- Stir in 1 (1-ounce) packet of Borden Shredded Medleys Pesto Parmesan seasoning (or 1 tablespoon pesto and your preferred seasonings) until the sauce thickens to your desired consistency.
- Reduce heat to low. Stir in 3/4 cup shredded cheddar cheese (or more, to taste).
- Pour sauce over hot pasta and toss to combine thoroughly.
- For the baked version: transfer pasta to a greased baking dish, top with extra cheese, and bake at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
68g
Carbs
31g
