Package of Rotini noodles
2 tablespoons olive oil
I can cream of celery soup
2 tablespoons of Corn Starch, thinned with ¼ cup of water NOTE: if you know your
guests like veggies, I add frozen veggies [after I cooked in the microwave] BEFORE
3 cups of mozzarella grated cheese I add the cheese to
make sure the sauce doesn’t get too thin. I prefer Pasta Primavera Alfredo
½ to 1 cup of milk (I use Lactaid)
Spices: 1 teaspoon salt (I use Kosher)
1 teaspoon pepper (I use freshly cracked)
1 teaspoon of lightly dried, or free dried BASIL, two teaspoons fresh is a substitute
1 teaspoon of free dried OREGANO, two teaspoons fresh is a substitute
2 teaspoons of GOYA Adobo All Purpose Seasoning with pepper
1 teaspoon ADAMS RESERVE White wine and Garlic Butter Seasoning
In one pain boil water and make the Rotini noodles to AL DENTE. When done drain well and layer on
bottom of your serving dish. While noodles are hot spread 2 cups of mozzarella cheese on top of
noodles. Set aside
Then start the sauce. Heat pan and put in olive oil. Add the can of celery soup and stir together. Once
mixed, have your milk ready: add the watery cornstarch and stir and you will notice it getting thicker.
Immediately add the milk stirring all the time. Let it get thicker again and add 1 cup of Mozzarella cheese
and all the spices. Stir completely should be a little runny. If not, add a bit more milk.
Pour over the noodles and cheese. Gently using a wide spoon, separate noodles and let sauce run
between noodles until sauce is on the bottom. Put in the oven to keep warm until you serve.