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Prep 20min
Total40min
Ingredients12
Servings4
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Ingredients
Casserole
8
oz. (3 cups) uncooked penne (tube-shaped pasta)
2
tablespoons butter
2
tablespoons all purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups milk
4
oz. (1 cup) shredded mild Cheddar cheese
4
oz. (1 cup) cubed Havarti cheese
1/3
cup sliced green onions
1/3
cup sliced marinated sun-dried tomatoes
Topping
1
cup soft whole wheat bread crumbs
2
tablespoons butter, melted
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Steps
1
Cook penne to desired doneness as directed on package. Drain.
2
Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Melt 2 tablespoons butter in medium saucepan. Stir in flour, salt, pepper and milk. Cook and stir over medium heat for 5 to 8 minutes or until mixture thickens. Remove from heat. Stir in cheeses until melted.
3
In sprayed casserole, combine cooked penne, onions, tomatoes and cheese sauce; mix well.
4
In small bowl, combine bread crumbs and 2 tablespoons butter; mix well. Sprinkle over penne mixture.
5
Bake at 350°F. for 20 minutes or until crumbs are golden brown.
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Prepare the penne up to one day ahead. Cook, rinse and drain the pasta well, then toss it with 1 to 2 tablespoons of oil. Cool the pasta, place it in a resealable plastic food storage bag and refrigerate. Rinse the penne in hot water to reheat it.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
650
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
20g
100%
Cholesterol
95mg
32%
Sodium
740mg
31%
Total Carbohydrate
59g
20%
Dietary Fiber
3g
12%
Sugars
9g
Protein
27g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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