Creamy Pasta Bake

Creamy Pasta Bake






8 people
Have leftover cooked pasta and some leftover cooked vegetables in the frig? Use them in this hearty casserole featuring Hellmann's® Real Mayonnaise. It's the perfect quick and delicious family-friendly dinner!


  • 1/4 cup (60 mL) panko bread crumbs
  • 1 1/2 tsp. (6 mL) minced garlic
  • 1 cup (250 mL) 2% milk
  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
  • 1 tsp. (5 mL) paprika
  • 4 cups (1 L) cooked pasta
  • 2 cups (500 mL) cooked cauliflower florets (or other cooked vegetable)
  • 1 pint (280 g) cherry tomatoes, halved
  • 1 cup (250 mL) cooked spinach (or other cooked leafy green vegetable)
  • 3/4 cup (175 mL) shredded cheddar cheese, divided
  • 1/2 cup (125 mL) sliced cooked Italian sausage (or other cooked sausage)
  • 1/4 cup (60 mL) chopped fresh basil leaves, (optional)

  1. Amount per Serving
Title Amount per Serving


  1. Preheat oven to 375° F (190°C.) Combine bread crumbs with garlic in small bowl and set aside.

  2. Whisk milk, Hellmann's® Real Mayonnaise and paprika in a large bowl until blended. Season, if desired with salt and pepper to taste. Add pasta, cauliflower, tomatoes, spinach, 1/2 cup (125 mL) cheddar cheese and sausage and toss to coat.

  3. Transfer to shallow 2-qt. (2 L) baking dish and sprinkle with remaining 1/4 cup (60 mL) cheddar and bread crumbs.

  4. Bake uncovered 30 minutes or until bubbly around edges and crumbs are golden. Sprinkle with basil.


Tip: No cherry tomatoes? You can use 3/4 cup (175 mL) chopped drained canned whole tomatoes.