Three-Cheese Pasta Bake
Source of Recipe
6 ounces dried tomato penne, rigatoni, and/or other short tubular pasta (1-1/2 to 2 cups)
1 tablespoon margarine or butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded Port Salut or other semisoft cheese (8 ounces)
1 cup shredded American cheese (about 4 ounces)
1 teaspoon dried oregano, crushed
1 cup soft light rye or wheat bread crumbs
2 tablespoons chopped pistachio nuts (optional)
1/4 cup crumbled or grated Shropshire, Stilton, and/or Parmesan cheese (optional)
Green onion tops (optional)
Cook pasta according to package directions. Drain. Meanwhile, in a large saucepan heat margarine or butter over medium heat. Add garlic. Cook for 30 seconds. Stir in flour. Add milk.
Cook and stir until mixture is thickened and bubbly; reduce heat. Add shredded cheeses. Stir until melted. Remove from heat. Stir in cooked pasta and oregano. Spoon mixture into an ungreased 1-1/2-quart casserole. Top with bread crumbs.
Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle with pistachios and crumbled cheese, if desired. Bake for 5 minutes or until bubbly. Let stand 10 minutes before serving. Garnish individual servings with green onion tops, if desired. Makes 6 servings.