There’s nothing like a warm, delicious dinner on a cold winter night, especially when it involves pasta! This pasta bake casserole takes less than an hour and a half to prepare and bake, and it’s packed with flavor and cheesy goodness that’s sure to make anyone who tries it go back for seconds. That said, you should be warned: if you make this for a get together or for the big game, you may not have any left over!
- 4 cups chopped onions
- 3 (or more) garlic cloves, chopped
- 4 tablespoons olive or vegetable oil
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 4 cups milk
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups pasta sauce
- 4 to 6 cups of pasta, uncooked
- 3 cups, packed, shredded cheese
Saute the chopped onions and garlic in the oil until they’re soft and golden. Add the flour to the onions, stirring to combine. Gradually add the milk, stirring until smooth and thickened. Add the mustard, salt and pepper. Add the pasta sauce, stir to combine, and remove from the heat. Preheat the oven to 375°F. Lightly grease a large (about 4-quart), deep casserole dish. Pour about 1 1/2 cups (about one quarter) of the pasta sauce into the bottom of the prepared dish. Add 2 cups (one third) of the uncooked pasta, then about 1 cup (one third) of the cheese. Repeat the layers; then add a final layer of sauce, pasta, sauce, and cheese. Bake the casserole for 35 to 45 minutes, until it’s bubbling and beginning to brown on top. Remove it from the oven, and let it rest for 15 to 30 minutes before serving. Makes 12 – 20 servings.