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    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.




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