I should have posted this recipe earlier in the week;
however, I was a bit slammed at work and needed to pack for our honeymoon! I
made this recipe up after our bus ride back from Boston and was pleasantly
surprised with the outcome. I served this dish with garlic bread and salad.
This was perfect for a Sunday night dinner!
Ingredients
- 1 box pasta
- 4 cloves of garlic
- 4 tablespoons of butter
- 1/2 cup of flour
- 1/2 cup heavy cream
- 6 cups of non-fat milk
- 1 cup parmesan cheese + ¼ cup to sprinkle on top
- 1 8 oz. jar of pesto sauce
Directions
1.
Preheat your oven to 350 degrees. Boil a medium
pot of water and cook the pasta until al dente.
2.
Drain the pasta in a colander and put it aside.
3.
In the same medium pot, melt the butter and
press the 4 garlic cloves. Cook for about 1-2 minutes.
4.
Stir in the flour until it gets clumpy. Slowly
pour in the heavy cream and let it simmer until the sauce thickens.
5.
Stir in the parmesan cheese and the pesto and
mix until the cheese is completely melted and thickened. Take the pasta and mix
and pour it into the cheese mixture.
6.
Spray a casserole dish with non-stick cooking
spray and pour the pasta mixture into the dish.
Sprinkle the remaining parmesan cheese on top and bake for approximately
25 minutes or until the cheese is
browned and the casserole has set.
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