| Veggie Mac-And-Cheese - Pasta, Rice, Beans |
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Veggie Mac-And-Cheese
"This variation on everyone's favorite comfort food is a guaranteed pleaser." Original recipe yield: 8 servings.
INGREDIENTS:
8 ounces uncooked elbow macaroni
1 cup chopped fresh broccoli
1 cup diced yellow squash
1/2 cup diced carrots
1 small purple onion, diced
2 cloves garlic, minced
2 teaspoons olive oil
1 (7 ounce) jar roasted red bell peppers, drained and diced
1 (16 ounce) container ricotta cheese
1 (12 fluid ounce) can evaporated milk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
3 plum tomatoes, sliced
1/3 cup Italian-seasoned breadcrumbs
1/2 cup grated Romano cheese
DIRECTIONS:
COOK macaroni in a Dutch oven according to package directions; drain and set aside.
SAUTE broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
POUR mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with bread crumbs and Romano cheese.
BAKE, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.
Reprinted with permission of Southern Living® magazine. All rights reserved.
Rating: 0/0
posted by Admin
webmaster@dinnerworld.com
http://www.dinnerworld.com
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