Baked Pasta Primavera

• 1 pkg. (16 oz.) frozen mixed vegetables, thawed
• 8 oz. fusilli pasta, cooked, drained
• 1/4 cup (1/2 stick) margarine or butter, divided
• 2 Tbsp. flour
• 2 cups milk
• 1/4 tsp. each: garlic powder and salt
• 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 15 saltine crackers, coarsely crushed

1. Preheat oven to 350F.
2. Mix vegetables and pasta in 2-qt.
3. baking dish sprayed with cooking spray; set aside.
4. Melt 2 Tbsp.
5. of the margarine in small saucepan on medium-low heat.
6. Stir in flour until well blended; cook and stir 2 to 3 min.
7. or until hot and bubbly.
8. Gradually add milk, stirring until well blended.
9. Add garlic powder and salt; stir.
10. Bring to boil, stirring constantly.
11. Reduce heat to medium-low; cook and stir until thickened.
12. Stir in 1/4 cup of the cheese.
13. Pour over pasta mixture; mix lightly.
14. Set aside.
15. Melt remaining 2 Tbsp.
16. margarine; toss with the combined cracker crumbs and remaining 2 Tbsp.
17. cheese.
18. Sprinkle evenly over casserole.
19. Bake 20 to 25 min.
20. or until heated through.

mixed vegetables, fusilli pasta, margarine, flour, milk, garlic, parmesan cheese, crackers

Taken from www.kraftrecipes.com/recipes/baked-pasta-primavera-56426.aspx (may not work)