Baked Fusilli, Vegetables and Cheese

Baked Fusilli, Vegetables and Cheese

340g (5 cups) gluten-free fusilli (I used gluten-free Catelli)
2 cups broccoli
1/2 cup peas (or veggies of your choice)

1/2 cup cream cheese
1/2 cup milk
2 cups shredded cheese (old cheddar, mozzarella, whatever you choose)
1/4 cup freshly grated Parmesan
1-3 cloves garlic
2 tsp dried basil

Gluten-free bread crumbs (I used Aurora brand)

  • Cook your pasta according to the directions on the package in a large pot.
  • Add the veggies to the boiling water allowing them enough time to finish cooking with your pasta.
  • While pasta/veggies are cooking, heat milk and cream cheese in a small pan.  
  • Add in the shredded cheese (except 1/2 cup), Parmesan, garlic, basil and salt.  Mix well.
  • Drain pasta and return to large pot. Mix in the cheese sauce.  Add salt to taste.
  • Pour in casserole dish, top with remaining cheese and sprinkle with bread crumbs.
  • Bake at 350* for 20 minutes.

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