Top-Your-Own Pasta Bar

Top-Your-Own Pasta Bar
15
1 Review
Easy entertaining with a pasta bar: Choose from fresh roasted vegetables, a hearty Italian sausage meat sauce. or a two-cheese Alfredo sauce to top your plate of pasta.
1:00
Prep Time
2:10
Total Time
15 servings

Ingredients

Pasta

2 pounds
uncooked dried penne or radiatore pasta

Roasted Vegetables

3 tablespoons
olive oil
2 tablespoons
Land O Lakes® Butter, melted
2 tablespoons
balsamic vinegar
2 teaspoons
dried Italian seasoning
1 teaspoon
salt
1/4 teaspoon
pepper
3 medium
green, red and/or yellow bell peppers, cut into 2-inch pieces
3/4 pound
asparagus, trimmed, cut into 2-inch pieces
1 large
onion, sliced into 1-inch wedges

Hearty Italian Meat Sauce

1/2 pound
mild Italian sausage
3 tablespoons
Land O Lakes® Butter
1 1/2 cups
sliced mushrooms
1/4 cup
chopped onion
1 teaspoon
finely chopped fresh garlic
1 (15- to 16-ounce) jar
pasta sauce
1 (14.5-ounce) can
Italian-style diced tomatoes, undrained

Two Cheese Alfredo Sauce

1/4 cup
Land O Lakes® Butter
2 cups
Land O Lakes® Heavy Whipping Cream
1 tablespoon
all-purpose flour
1/4 teaspoon
salt
1/8 teaspoon
coarse ground pepper
1/2 cup
shredded Cheddar cheese
1/3 cup
freshly shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions; drain. Keep warm.
  2. Roasted Vegetables: Heat oven to 425°F. Combine olive oil, butter, balsamic vinegar, Italian seasoning, salt and pepper in large roasting pan. Add vegetables; toss to coat. Bake 45-50 minutes, stirring once, or until vegetables are tender and begin to brown. Yield: 8 (1/2-cup) servings.
  3. Hearty Italian Meat Sauce: Cook Italian sausage in 3-quart saucepan over medium heat until no longer pink. Drain; remove from pan. Set aside. Melt butter in same saucepan until sizzling; add mushrooms, onion, and garlic. Cook over medium heat 4-5 minutes or until onion is softened. Add cooked sausage, spaghetti sauce, and tomatoes to saucepan. Cook, 3-4 minutes, until mixture comes to a boil. Reduce heat to low. Cover; cook 30 minutes. Yield: 8 (1/2-cup) servings
  4. Two Cheese Alfredo Sauce: Melt butter in 2-quart saucepan until sizzling; stir in whipping cream, flour, salt and pepper with whisk. Cook over medium heat 4-5 minutes or until mixture comes to a boil. Reduce heat to low; cook 5 minutes. Remove from heat. Add cheeses; stir until smooth with whisk. Keep warm. Yield: 8 (1/4-cup) servings

Recipe Tips

Make sauces one day before serving. Reheat on stove top or in microwave. To serve, keep warm in slow cooker or fondue pot.

Nutrition Facts (1 serving)

Calories
180
Cholesterol
25mg
Carbohydrates
9g
Protein
2g
Fat
13g
Sodium
870mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

This is one of my favorite recipes for serving a buffet to a large crowd. Double or triple as needed. Always make extra alfredo sauce ~ it disappears quickly! Boil the penne ahead of time, store in ziploc bags, then microwave to reheat. Sometimes I cheat and use a good jarred tomato pasta sauce and add sausage or ground beef to save time.

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