How to make delicious cheesy pasta primavera! Rotini, broccoli, cauliflower and carrots in a semi-homemade beer cheese sauce. A wonderful and fairly quick casserole that'll feed a family! If you prefer not to use beer, you can also use milk or cream. As well, if you want it vegetarian, omit the chicken bouillon. Or you could add diced up chicken for chicken primavera! The possibilities are endless!
What you'll need: 1lb rotini pasta 1 (16oz) jar Ragu Double Cheddar Sauce 1lb bag California blend frozen vegetables, thawed 1/2 medium yellow onion, chopped 1/2 cup light beer (or milk or cream) 1/2 tsp salt 1/2 tsp chicken bouillon 1/2 tsp garlic powder 8oz shredded mozzarella cheese
Bring a large pot of water to a boil and season with 2-3 tsp salt. Add pasta and stir to separate. Lower heat so the pasta doesn't boil over and boil for 10 minutes. Add the onion and thawed vegetables to the pasta and bring back to a boil and cook for an additional 5 minutes. If you like your pasta more al dente, reduce the original 10 minute cooking time by a few minutes. When pasta and vegetables are done, drain. In a large bowl, combine cheese sauce, beer, salt, bouillon and garlic powder. Whisk to mix well. Add to pasta and vegetables and transfer to a 9"x13" baking dish. Top with mozzarella cheese. Bake at 350*F for 25-28 minutes until the cheese is melted and slightly browned on top and casserole is bubbly. Let sit 10 minutes before serving. Serves 4-6. Enjoy!