Creamy Garlic Pasta

This was one of my kids’ favorite lunches during the school year. You can add cooked, diced chicken, ham, or cooked vegetables such as chopped broccoli, sliced carrots or peas to make this a main dish.

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Assembly Directions:
Cook rigatoni according to package directions. Melt the margarine over low heat with garlic and onion flakes. Add the flour and stir until the mixture is smooth. Cook the mixture until it begins to bubble. Gradually add the milk stirring constantly. When the sauce has thickened, stir in mozzarella cheese and bouillon. Add herbs and stir until cheese melts.

Freezing and Cooking Directions:
To Freeze: Place pasta in rigid containers or freezer bag. Place sauce in a separate rigid container or freezer bag and attach to the pasta container. Seal, label and freeze.
To Serve: Thaw bags or containers. If pasta is not thawed when you want to reheat the dish, microwave on high until completely thawed. Place pasta and sauce in a medium saucepan. Add 1/2 to 1 cup or water or chicken broth to the mixture. Heat on medium high until bubbly stirring constantly. Pour into warmed thermos and close.

Comments:
You can substitute the margarine, flour and milk for 1 cup of white sauce from the Freezer Cooking Manual from 30 Day Gourmet per recipe.

Optional: You can also add finely chopped broccoli to this dish for color. This dish could serve as a meatless main entree or 2 1/2 C. of cooked meat such as chicken or turkey may be added for a standard entree.

Nutritional Info:
Per Serving : 354 Calories; 11g Fat (29.2% calories from fat); 13g Protein; 49g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 253mg Sodium.
Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.