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Prep Time: Cook Time: Total Time:
3 tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups milk
8 oz melting cheese (see note above) cut into small dice
Salt & pepper
1/2 tsp dried oregano
1 1/2 cups diced ham or pork loin
1/2 head of cauliflower, florets cut into small pieces
1/4 cup chopped fresh parsley
1/2 pound dried pasta (short pasta like penne or fusilli work best)
Topping:
1 1/2 cup homemade bread crumbs
1/2 cup grated parmesan cheese
salt & pepper
2 tbsp olive oil
Heat the butter in a large saucepan. Once melted add the onion and cook until translucent. Add the garlic and the flour and stir well until mixed. Cook an additional minute. Slowly add the milk, whisking it into the flour mixture until smooth. Add the cheese and cook over medium heat, stirring frequently. Season with salt, pepper, and oregano. Continue to cook until the sauce is smooth and thickened.
Cook the pasta in a large pot of boiling water for 6 minutes. Add the cauliflower to the pot and cook an additional 3 to 4 minutes. Drain. Return the pasta and cauliflower to the pot, and add the sauce, parsley, and ham. Stir well to combine.
Preheat the oven to 375 degrees F. Lightly greases a casserole dish with butter or oil and spoon the pasta into the prepared dish.
In a frying pan, add the oil and breadcrumbs and cook until lightly brown and crisp. Season with salt and pepper, and stir in the cheese. Sprinkle the topping over the pasta and cover the casserole dish. Bake the pasta until bubbly, about 25 to 30 minutes. Remove the cover and cook an additional 10 minutes or until golden brown. Serve warm. Serves 4 to 6
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POTLUCK PASTA BAKE
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Category: Recipes
Prep Time: Cook Time: Total Time:
3 tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups milk
8 oz melting cheese (see note above) cut into small dice
Salt & pepper
1/2 tsp dried oregano
1 1/2 cups diced ham or pork loin
1/2 head of cauliflower, florets cut into small pieces
1/4 cup chopped fresh parsley
1/2 pound dried pasta (short pasta like penne or fusilli work best)
Topping:
1 1/2 cup homemade bread crumbs
1/2 cup grated parmesan cheese
salt & pepper
2 tbsp olive oil
Heat the butter in a large saucepan. Once melted add the onion and cook until translucent. Add the garlic and the flour and stir well until mixed. Cook an additional minute. Slowly add the milk, whisking it into the flour mixture until smooth. Add the cheese and cook over medium heat, stirring frequently. Season with salt, pepper, and oregano. Continue to cook until the sauce is smooth and thickened.
Cook the pasta in a large pot of boiling water for 6 minutes. Add the cauliflower to the pot and cook an additional 3 to 4 minutes. Drain. Return the pasta and cauliflower to the pot, and add the sauce, parsley, and ham. Stir well to combine.
Preheat the oven to 375 degrees F. Lightly greases a casserole dish with butter or oil and spoon the pasta into the prepared dish.
In a frying pan, add the oil and breadcrumbs and cook until lightly brown and crisp. Season with salt and pepper, and stir in the cheese. Sprinkle the topping over the pasta and cover the casserole dish. Bake the pasta until bubbly, about 25 to 30 minutes. Remove the cover and cook an additional 10 minutes or until golden brown. Serve warm. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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