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Cook pasta al dente. Drain and chill.
While pasta is cooking, mix grated Swiss, Gouda and aged Cheddar with flour, paprika and nutmeg.
In a large bowl, blend chilled pasta, vegetables and cheese mix.
Pour into an extra-large freezer bag, remove as much air as possible and seal.
In a small bowl, mix parsley, Parmesan and remaining ½ cup of Swiss cheese.
Place in a small freezer bag and remove as much air as possible.
Place bags together in freezer. Indicate the recipe name and date on the bags, as well as “1/2” on the first bag and “2/2” on the second.
If you wish, mark down the ingredients and quantities to add on the day of cooking, as well as the method and length of cooking.
Cook right out of the freezer.
Open the pasta bag and pour into an 11 X 14” (26 X 38 cm/4 L) ovenproof dish.
Heat milk and stock and pour over pasta.
Cover with aluminum foil
Cook in oven at 350°F (175°C) for 50 minutes.
Remove aluminum foil and cover pasta with cheese and parsley mix, then return to oven for 10 minutes.
Serve with a side salad.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.