Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 Veggie Mac 'n' Cheese 8 oz. uncooked elbow macaroni 1 cup fresh broccoli, chopped 1 cup yellow squash, diced 1/2 cup carrots, peeled and diced 1 small purple onion, diced 2 garlic cloves, minced 2 tsp. extra virgin olive oil 1 jar (7 oz.) jar roasted red bell peppers, drained and diced 1 container (16 oz.) ricotta cheese 1 can (12 oz.) evaporated milk 1 TB Dijon mustard 1 tsp. salt 1 tsp. ground black pepper 2 large eggs, lightly beaten 3 plum tomatoes, sliced 1/3 cup Italian seasoned bread crumbs 1/2 cup (2 oz.) Romano cheese, shredded Cook macaroni in a Dutch oven according to package directions, about 8 minutes. Drain and set aside. Sauté 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 9 " x 13 " baking dish. Top with tomato slices; sprinkle with bread crumbs and Romano cheese. Bake, covered, in a preheated 350° F., oven, for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm. Yield: 6 to 8 servings. Quote Link to comment Share on other sites More sharing options...
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