Rich and Creamy Oven Baked Pasta
Ingredients
- 1 lb (500 g) short pasta (rigatoni, ziti, penne), cooked as per package directions
- 3 tbsp (45 mL) Canola or Vegetable Oil
- 3 tbsp (45 mL) Robin Hood® All Purpose Flour
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/2 cup (125 mL) grated Parmesan cheese
- 3 cups (750 mL) prepared tomato sauce, divided
- 2 cups (500 mL) grated Mozzarella cheese
Directions
Step 1:
Preheat oven to 350ºF (180ºC).
Step 2:
Heat oil in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes. Whisk in milk. Bring to a boil, lower heat and cook for 5 minutes. Add Parmesan cheese, stirring until blended. Reserve.
Step 3:
Toss cooked pasta with 1 1/2 cups (375 mL) tomato sauce.
Step 4:
Spread 1/2 cup (125 mL) tomato sauce on bottom of 9” x 9” (2.5 L) baking dish. Place half the pasta mixture into dish, spread 3/4 cup (175 mL) reserved cheese sauce over pasta, 1/2 cup (125 mL) tomato sauce and sprinkle with 1 cup (250 mL) grated mozzarella cheese. Top with remainder of pasta mixture and repeat as above.
Step 5:
Cover with foil and bake in preheated oven for 45 minutes. Remove foil last 5 minutes of baking. Let stand 10 minutes before serving.
Tip
This dish can be assembled, covered and refrigerated up to 2 days before baking.