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Makes:
8 servingsFreezes:
not recommendedPreparation Time:
10 minutesBaking Time:
45 minutes
Ingredients :
1 lb500gshort pasta (rigatoni, ziti, penne), cooked as per package directions
3 tbsp45mLCrisco® Canola or Vegetable Oil
3 tbsp45mLRobin Hood® All Purpose Flour
1 can354mLCarnation® Regular, 2% or Fat Free Evaporated Milk
½ cup125mLgrated Parmesan cheese
3 cups750mLprepared tomato sauce, divided
2 cups500mLgrated Mozzarella cheese
Directions :
1 : Preheat oven to 350ºF (180ºC).
2 : Heat oil in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes. Whisk in milk. Bring to a boil, lower heat and cook for 5 minutes. Add Parmesan cheese, stirring until blended. Reserve.
3 : Toss cooked pasta with 1 ½ cups (375mL) tomato sauce.
4 : Spread ½ cup (125mL) tomato sauce on bottom of 9” x 9” (2.5L) baking dish. Place half the pasta mixture into dish, spread ¾ cup (175mL) reserved cheese sauce over pasta, ½ cup (125mL) tomato sauce and sprinkle with 1 cup (250mL) grated mozzarella cheese. Top with remainder of pasta mixture and repeat as above.
5 : Cover with foil and bake in preheated oven for 45 minutes. Remove foil last 5 minutes of baking. Let stand 10 minutes before serving.
Tip(s)
This dish can be assembled, covered and refrigerated up to 2 days before baking.
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