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Four Cheese Pasta Casserole

8 servings


No Added Sugars Vegetarian

Nutritional Facts Per Serving

22.3 g
55.3 g
2.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 494
  • Fat 20 g
    • Saturated   12.1 g
    • + Trans 
  • Cholesterol 65 mg
  • Sodium   478 mg
  • Carbohydrate 55.3 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 22.3 g
    • Vitamin A 21 %
    • Vitamin C 2 %
    • Calcium 36 %
    • Iron 14 %


Preheat the oven to 350 degrees F. Lightly butter a 9x13 casserole dish. Bring a large pot of lightly salted water to boil. Add rotini and cook until just tender. Meanwhile, melt the butter in a medium-sized pot over medium heat. Stir in flour until well incorporated and light golden in colour. Slowly whisk in the milk. Cook, whisking constantly, until mixture comes to a simmer and thickens; do not burn. Remove from heat and stir in the paprika and cheddar and mozzarella cheese; season with salt and white pepper. When the rotini is cooked, drain well and combine in a bowl with the green onions and sauce. Spoon half the mixture into the casserole. Dot the top with small spoons of ricotta cheese, and then spoon over remaining pasta. Sprinkle with parmesan cheese. Bake 25-30 minutes, until golden brown.

Serving Suggestions

Serve this comforting dish with a flavourful salad such as Baby Spinach Caesar Salad with Olive Bread Croutons; or Baby Greens with Roasted Peppers, Pine Nuts, Parmesan and Balsamic Vinaigrette. You’ll find recipe for both in our recipe collection. You could also simply serve it with a selection of raw, crisp vegetables, such as carrot and celery sticks, and broccoli and cauliflower florets.

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