
Creamy Pasta Bake Recipe
Have leftover cooked pasta and some leftover cooked vegetables in the frig? Use them in this hearty casserole featuring Hellmann’s® Real Mayonnaise. It’s the perfect quick and delicious family-friendly dinner!
Calories
310 (1 serving)
Total Fat
17g (1 serving)
Saturated Fat
4.5g (1 serving)
Polyunsaturated Fat
7g (1 serving)
Monounsaturated Fat
4.5g (1 serving)
Cholesterol
20mg (1 serving)
Sodium
250mg (1 serving)
Total Carbs
30g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
4g (1 serving)
Protein
11g (1 serving)
Vitamin D
1mcg (1 serving)
Calcium
161mg (1 serving)
Iron
2mg (1 serving)
Potassium
354mg (1 serving)
Omega-6
1g (1 serving)
- 1/4 cup panko bread crumbs
- 1 1/2 tsp. minced garlic
- 1 cup 2% milk
- 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 1 tsp. paprika
- 4 cups cooked pasta
- 2 cups cooked cauliflower florets (or other cooked vegetable)
- 1 pint cherry tomatoes, halved *
- 1 cup cooked spinach (or other cooked leafy green vegetable)
- 3/4 cup shredded cheddar cheese, divided
- 1/2 cup sliced cooked Italian sausage (or other cooked sausage)
- 1/4 cup chopped fresh basil leaves, (optional)
Directions
Print1. PREHEAT oven to 375°. Combine bread crumbs with garlic in small bowl and set aside.
2. WHISK milk, Hellmann's® or Best Foods® Real Mayonnaise and paprika in a large bowl until blended. Season, if desired with salt and pepper to taste. Add pasta, cauliflower, tomatoes, spinach, 1/2 cup cheddar cheese and sausage and toss to coat.
3. TRANSFER to shallow 2-qt. baking dish and sprinkle with remaining 1/4 cup cheddar and bread crumbs.
4. BAKE uncovered 30 minutes or until bubbly around edges and crumbs are golden. Sprinkle with basil.