- 1
- 70 mins
Ingredients
- 6 oz. (about 2 cups) uncooked medium shell pasta
- 2 tablespoons margarine or butter
- 2 garlic cloves, minced
- 2 tablespoons all purpose or unbleached flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 8 oz. (2 cups) shredded Swiss cheese
- 1 lb. shelled deveined cooked medium shrimp, tails removed
- 1 (9-oz.) pkg. Green Giant® Frozen Asparagus Cuts, thawed
- 1/4 cup chopped fresh parsley
Preparation
Step 1
Cook pasta to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Melt margarine in medium saucepan over medium-high heat. Add garlic; cook about 1 minute. Stir in flour, salt and pepper until well blended; cook until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Reduce heat to low. Stir in 1 cup of the cheese. Cook, stirring constantly until smooth. Remove from heat.
Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.
Bake at 350°F. for 25 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake, uncovered, an additional 10 to 15 minutes or until casserole is bubbly and cheese is melted.
Your favorite medium-sized pasta shape can be used in place of the pasta shells in this recipe.
Cook the pasta up to one day in advance and drain it. Toss it with a few drops of olive oil and cool. Place the pasta in a resealable food storage plastic bag and refrigerate it until you assemble the casserole.