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Canku Ota

Canku Ota Logo

(Many Paths)

An Online Newsletter Celebrating Native America


April 3, 2004 - Issue 110


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Pasta Meals

Cheesy Pasta Bake (Grown-up Mac and Cheese)

spaghetti bowl
  • 2 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 4 cups (16 ounces) shredded extra-sharp Cheddar cheese
  • 3/4 cup shredded Parmesan cheese, divided
  • 3/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground red pepper
  • 16 ounces rotini or penne pasta, cooked

Melt butter in a Dutch oven over medium heat; whisk in flour until smooth. Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened. Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts. Add pasta, tossing to coat. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake at 350° for 5 minutes or until cheese melts.

Garden Pasta Toss


  • 3 cups uncooked bow-tie pasta
  • 3 quarts water
  • 1 cup broccoli flowerets
  • 2 small carrots, thinly sliced
  • 1 (14-ounce) can artichoke heart quarters, drained
  • 1 cup cherry tomatoes, halved
  • 4 green onions, sliced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 cup Italian Parmesan dressing
  • Shredded Parmesan cheese (optional)
spaghetti bowl


Cook pasta in 3 quarts boiling water in a Dutch oven 12 minutes. Add broccoli and carrot, and cook 1 minute; drain. Rinse with cold water to stop the cooking process; drain. Return pasta mixture to Dutch oven. Stir in artichokes and next 4 ingredients. Add dressing, tossing to coat. Cover and chill 2 hours. Sprinkle with cheese, if desired.

Pasta Mexicana



spaghetti bowl
  • 3 1/2 cups uncooked farfalle (bow tie pasta)
  • 1 tablespoon reduced-calorie margarine
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups skim milk
  • 1 1/4 cups (5 ounces) shredded sharp cheddar cheese
  • Cooking spray
  • 4 cups (3/4-inch) sliced zucchini (about 2 medium)
  • 2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
  • 1 cup sliced green onions


Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat.

Melt margarine in a small nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Stir in flour, cumin, red pepper and salt; cook 1 minute. Gradually add milk; cook until thick and bubbly, stirring constantly. Remove the milk mixture from heat; stir in cheese. Set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1 minute. Combine pasta, vegetables, and onions; spoon into a 13- x 9-inch baking dish coated with cooking spray. Spoon cheese sauce evenly over pasta mixture. Bake at 350° for 15 minutes or until bubbly.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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