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 panko bread crumbs
1 1/2 tsp. minced garlic
1 cup 2% milk
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 tsp. paprika
4 cups cooked pasta
2 cups cooked cauliflower florets (or other cooked vegetable)
1 pint cherry tomatoes, halved *
1 cup cooked spinach (or other cooked leafy green vegetable)
3/4 cup shredded cheddar cheese, divided
1/2 cup sliced cooked Italian sausage (or other cooked sausage)
1/4 cup chopped fresh basil leaves, (optional)
Amount per serving
Preheat oven to 375°. Combine bread crumbs with garlic in small bowl and set aside. <BR> <BR>
Whisk milk, Hellmann's® or Best Foods® 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 cheddar cheese and sausage and toss to coat.
Transfer to shallow 2-qt. baking dish and sprinkle with remaining 1/4 cup cheddar and bread crumbs.
Bake uncovered 30 minutes or until bubbly around edges and crumbs are golden. Sprinkle with basil.