Tobins' Tastes: Fresh Takes Pasta Bake

Sunday, April 8, 2012

Fresh Takes Pasta Bake

As a couponer, it is great to be able to get a certain product for free or really cheap with coupons. Whenever I can get an item for free, I like to stock up on as much as possible within reason as long as I am not clearing a shelf. Many times I donate items like this but other times we keep them on hand for our own use. 

If you are a couponer, than you may have a fridge full of Kraft Fresh Takes from the last few weeks of Publix sales and deals. While I love using them for their intended purpose (breading chicken and fish), we have been trying out new ways to cook with them. When I saw this sun dried tomato spaghetti from Cozy Cakes Cottage, I knew it was something we could work with. 

What to do with a fridge full of Fresh Takes?

Justin and I love easy pasta dishes and this meal is as easy as it gets. We adapted the original recipe to use what we had on hand and the Fresh Takes made for a perfect crunchy topping that only added to the flavor of this pasta. This pasta seems like it could be adapted to use whatever you have at home and want to throw on in.

On a side note, I am in no way writing this post in any connection with Kraft Foods nor am I being reimbursed in anyway for using this product. I just happen to have close to 15 packages of them that I got for free with sales/coupons and needed to start making some room in my fridge/freezer : )

Fresh Takes Pasta Bake
  • 1 package of spaghetti (we used whole wheat because it's what we have on hand)
  • olive oil
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 boneless, skinless chicken breasts cooked and shredded/chopped up ( I had a bag of left over shredded chicken in the freezer and I just used that)
  • 1/2 cup chicken broth (we used low sodium)
  • 1 cup milk (I used almond milk, again because it's what we had)
  • 1 cup frozen peas
  • 1/2 cup sun dried tomatoes (we just used the kind in the bag that were BOGO at Publix a while back)
  • 1/2 cup shredded colby jack cheese (or any kind you like)
  • 1/2 the package of Kraft Italian Parmesan Fresh Takes (or any blend you prefer)
1.) Boil spaghetti to al dente, drain and set aside. I toss it with a little olive oil so it doesn't dry out or stick together.

2.) In a large sauce pan, melt butter and then stir in flour and salt and pepper to taste. Stir in broth and milk. I also added my frozen, shredded chicken to reheat in while I brought the mixture to a simmer. Simmer until the mixture thickens up.

At first, I thought it was too thin but it thickened up quickly.
 3.) Stir in peas and sun dried tomatoes (or any other veggies of your choosing).

4.) Add spaghetti to the pan and toss until completely coated. Transfer mixture into a lightly sprayed baking dish.

5.) Top with shredded cheese. Then top with Fresh Takes mixture until completely covered.

I went a little lighter on the cheese but feel free to add as much as you like : )

Topped with the Fresh Takes mix of cheese and breadcrumbs
6.) Bake at 375 for about 20 minutes or until the top is golden brown and nicely crispy.

Try to let it cool down before you dig in.
Can you tell we liked it?

Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.

***Depending on the day this post may be linked up to any of these fabulous linky parties.***

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