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“From Taste of Home's facebook page 03-29-2012. Modified recipe by Mary Farney, Normal, Illinois, originally published in Taste of Home's Casserole Cookbook page 164. Asiago is my favorite cheese and I could not leave it out!”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1 1/4 cups juice; set aside.
  2. In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat.
  3. Drain pasta; add the sauce and reserved tomatoes. Stir in the parsley and all cheeses, EXCEPT THE ASIAGO CHEESE.
  4. Transfer to a greased 3-qt. baking dish (13x9-inch dish will be full ~ place on a baking sheet to catch any overflow).
  5. Top the casserole with the Asiago cheese.
  6. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 9-12 servings.

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