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  • 1 (16-ounce) package DeLallo Shellbows Pasta
  • 1 (9.88-ounce) jar DeLallo Italian Tomato Bruschetta, drained
  • 2 tablespoons butter
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • ¼ cup shredded Cheddar cheese
  • ¼ cup shredded Fontina cheese
  • ¼ cup DeLallo Grated Parmesan
  • DeLallo Sea Salt Grinder
  • White pepper


  1. Preheat oven to 375°F.
  2. Grease a shallow 9” x 9” baking dish with nonstick spray.
  3. Cook pasta according to package instructions. Drain.
  4. In a saucepan over medium heat, melt the butter. Stir in the garlic and cook until lightly golden, about 1 minute. Add flour and whisk until the mixture thickens. Continuing to whisk, add the milk. Cook sauce and continue to whisk until thickened, about 2 minutes.
  5. Add shredded cheeses to the sauce. Stir until melted. Season with salt and pepper.
  6. Add cooked pasta to the pan and stir to combine. Transfer pasta to the baking dish. Mix in bruschetta.
  7. Place in the oven and bake uncovered until bubbly, about 25 minutes. Allow to rest for 5 minutes before serving.