291284 -- ziti casserole

1 Servings
6 ounces Mushrooms
4 cups Broccoli flowerets
½ cup Thinly sliced carrots
1 pounds Ziti
2 cups Light cream
4 ounces Sharp Cheddar cheese
3 ounces Parmesan cheese
1 cup Walnuts
  Butter or margarine
½ teaspoon Salt
¼ teaspoon Pepper

Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat. Stir-fry mushrooms caps and stems 1 minute until coated.

Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet.

Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue stirring and slowly add light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup sharp Cheddar cheese. Add ½ teaspoon salt and ¼ teaspoon pepper.

Stir 2-3 minutes until sauce thickens and bubbles. Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place into a 2-quart baking dish. Cover tightly with foil and refrigerate.

Bake at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.

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