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Baked Fusilli and Cheese Primavera Recipe

Baked Fusilli and Cheese Primavera Recipe

6 servings



1 cup sliced cremini or white mushrooms

3/4 cup each: chopped onion, red or green bell pepper

1 teaspoon minced garlic

2 tablespoons margarine or butter

3 cups fat-free milk

1/3 cup all-purpose flour

3 ounces light pasteurized processed cheese, cubed

1/2 cup shredded reduced-fat sharp Cheddar cheese

1 teaspoon Dijon mustard

10 ounces fusilli or rotini, cooked

3/4 cup frozen peas

Salt and pepper, to taste

2 tablespoons unseasoned dry bread crumbs


Saute mushrooms, onion, bell pepper, and garlic in margarine in large saucepan until tender, 5 to 8 minutes. Stir in combined milk and flour and heat to boiling: boil, stirring until thickened, about 1 minute. Reduce heat to low, add cheeses and mustard, stirring until melted. Combine sauce, fusilli, and peas in 2-quart casserole, season to taste with salt and pepper and sprinkle with bread crumbs. Bake, uncovered, at 375 degrees until hot, 20 to 25 minutes.

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