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.