Garlic Bread Pasta Bake


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This vegetarian pasta dish is full of the flavor of Italian cheeses and spices.

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  • 1 C. butter, divided
  • 2 cloves garlic, minced
  • 30 thin French bread slices
  • 3 Tbs. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • Dash of ground nutmeg
  • 2 C. milk
  • 1 C. grated Parmesan
  • 2 eggs, beaten
  • 8 oz. linguine, cooked and drained
  • 2 C. shredded Mozzarella, divided
  • 1/3 C. sliced green onions
  • 2 Tbs. minced fresh basil
  • 2 plum tomatoes, each cut lengthwise into eighths

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Melt 1 C. butter in small saucepan over medium heat. Add garlic; cook 1 minute. Brush 10-inch pie plate with butter mixture. Line bottom and side of pie plate with bread. Brush bread with remaining butter mixture and back in preheated 400-degree oven for 5 minutes or until lightly browned. Melt remaining 1 C. butter in medium saucepan over low heat. Stir in flour and seasonings. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan. Stir some of the sauce into the eggs; stir back into the sauce. Set aside. Combine linguine, 1 C. Mozzarella, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour into crust. Arrange tomatoes on top. Sprinkle with remaining 1 C. Mozzarella. Bake in preheated 350-degree oven 25 minutes or until warm; let stand for 5 minutes. Serve.

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