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    Three-Cheese Rotini Bake

    Source of Recipe

    Pillsbury Casseroles & Slow Cooker Meals

    List of Ingredients

    • 8 oz. (3 cups) uncooked rainbow rotini (spiral pasta)
    • 3 tablespoons margarine or butter
    • 1 garlic clove, minced
    • 1/4 cup Pillsbury BEST All Purpose or Unbleached Flour
    • 1/4 teaspoon pepper
    • 2 cups milk
    • 4 oz. (1 cup) shredded American cheese
    • 4 oz. (1 cup) shredded mozzarella cheese
    • 1 oz. (1/4 cup) crumbled blue cheese


    1. Heat oven to 350 F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini to desired doneness as directed on package. Drain.
    2. Meanwhile, melt margarine in large saucepan over medium heat. Add garlic; cook 30 to 60 seconds. Stir in flour and pepper; cook and stir until mixture is bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each American and mozzarella cheese. Add remaining cheeses; stir until melted.
    3. Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
    4. Bake at 350 F. for 20 to 25 minutes or until edges of casserole are bubbly.

    Final Comments

    4 (1 1/2-cup) servings




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