Alea’s Pasta Alfredo Casserole

by Alea on March 27, 2012

Between college and work, my daughter puts in long days and often misses meals at home. She makes up for it by packing home cooked meals to take with her. Occasionally she comes up with suggestions for variations on my recipes tailored to her “perfect packable lunch” specifications. My daughter requested that I make a casserole using my Alfredo sauce and rotini pasta, so she could more easily transport it for her lunches.

After combining the pasta, vegetables, and Alfredo sauce, I sprinkled homemade Italian bread crumbs over the top. I made this meatless because my daughter does not like taking meat in her lunches, but leftover cooked chicken would make a great addition to this casserole.

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Title

Adapted from Pasta Alfredo with Vegetables

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 20 – 30 minutes

Ingredients

  • 12 oz. pasta
  • 2 cups carrots
  • 2 cups frozen or fresh peas
  • 1/4 cup butter
  • 2 tablespoons cornstarch (or 4 T. flour)
  • 1 cup milk
  • 1 cup vegetable broth
  • 2 cups mozzarella cheese (or 1 1/2 cups mozzarella and 1/2 cup Parmesan)
  • 2 teaspoons garlic powder
  • 2 tablespoons fresh parsley ( or 1 tablespoon dried)
  • dash of pepper
  • 1 cup Italian bread crumbs (easy homemade bread crumbs)

 

Directions

  • Cook pasta according to the package directions.
  • Melt butter in a medium sauce pot. Once the butter is melted add cornstarch. Stir until smooth.
  • Cook over a medium-high flame until the mixture is smooth and bubbly, stirring constantly.
  • Add milk slowly, stirring until well blended. Add broth, cheese, garlic powder, parsley and pepper. Stir over a medium flame, until cheese is melted and the sauce is smooth.
  • Combine cooked pasta, alfredo sauce, and vegetables in a 13 x 9 greased baking dish.
  • Sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until top is browned.

I served this with a garden salad.

{ 8 comments… read them below or add one }

DorothyGale March 27, 2012 at 8:14 pm

Bake at 350?

Reply

Alea March 27, 2012 at 9:34 pm

Yes, thank you for catching my oversight!

Reply

Danad March 27, 2012 at 9:01 pm

Looks awesome Alea!! :)

Reply

Elizebeth March 28, 2012 at 2:18 pm

Looks delish! I think I’ll be trying this out on the weekend. Thanks for sharing. :-)

Reply

Blondie March 28, 2012 at 4:17 pm

This would also be good with panko crumbs on top.

Reply

robin October 4, 2012 at 12:36 pm

Are the carrots fresh/cooked or frozen?

Reply

Alea Milham October 4, 2012 at 1:30 pm

You can use either fresh or frozen carrots.

Reply

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