Guest guest Posted December 8, 2000 Report Share Posted December 8, 2000 * Exported from MasterCook II * Scalloped Corn & Tomatoes with Ditali Recipe By : 366 Delicious Ways to Cook Pasta w/Vegetables Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 4 scallions -- chopped 2 cups fresh corn kernels or frozen -- thawed to separate 1/2 cup vegetable broth 3 tablespoons superfine flour, such as Wondra 1/4 teaspoon salt 1/8 teaspoon white pepper 1 1/2 cups milk (whole or lowfat) 1 cup peeled, seeded, chopped fresh tomatoes 4 leaves fresh sage, chopped OR a pinch of ground sage 1 cup ditali 1 cup corn bread or herb stuffing mix (NOT an instant stuffing mix) Preheat the oven to 350 degrees. Heat the oil in a lare saucepan and saute the scallions until they begin to soften, 3 minutes. Add the corn and stock. Bring to a simmer. Whisk the flour, salt, and pepper into the milk, and pour the mixture into the simmering corn. Stir constantly until the sauce bubbles and thickens. Simmer 3 minutes, stirring occasionally. Remove from the heat and stir in the tomatoes and sage. Cook the ditali according to package directions, undercooking it slightly, and drain. Combine the corn mixture and pasta in a baking dish and stir to blend. Top with the stuffing mix, pressing it down slightly into the sauce. Bake for 20 to 25 minutes. Per serv: 343 cal, 8 g fat (20% cals from fat), 12 mg chol, 435 mg sod - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.