A guest post
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 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 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.
Pasta Alfredo Casserole
A delicious and simple vegetarian pasta casserole - makes great leftovers too!
Servings - 8 servings
Ingredients
- 12 oz. rotini pasta
- 2 cups carrots
- 2 cups frozen peas
- 1/4 cup butter
- 2 Tbsp cornstarch
- 1 cup milk
- 1 cup vegetable broth
- 2 cups shredded mozzarella cheese
- 2 tsp garlic powder
- 2 Tbsp parsley
- dash of pepper
- 1 cup Italian bread crumbs
Instructions
- 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, homemade 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.
DorothyGale says
Bake at 350?
Alea says
Yes, thank you for catching my oversight!
Danad says
Looks awesome Alea!! 🙂
Elizebeth says
Looks delish! I think I’ll be trying this out on the weekend. Thanks for sharing. 🙂
Blondie says
This would also be good with panko crumbs on top.
robin says
Are the carrots fresh/cooked or frozen?
Alea Milham says
You can use either fresh or frozen carrots.
LL says
Warning: if you use fresh carrots, they will still be crunchy. They were when I made this.
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