Yield: 2 Servings
Measure | Ingredient |
---|---|
½ pounds | Shell macaroni |
½ \N | Stick butter or margarine |
2 cups | Half and half |
8 ounces | Tomato sauce |
1 pack | Frozen broccoli |
½ pounds | Mushroom |
1 cup | Grated parmesan cheese |
1 dash | Garlic powder |
\N \N | Salt and pepper to taste |
Cook shells & drain. Cook broccoli & drain. Saute mushrooms in butter. Mix all ingredients together; simmer over low heat. Add salt, pepper & garlic powder to taste.
To let flavors blend, mix ahead & heat before serving.
Note: I use evaporated skim milk instead of the half and half.
NOTES : This is really close to Pasta House's Pasta Con Broccoli.
Recipe by: Trad cookbook/pg⅓
Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@...
on Sep 23, 1997