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291284 -- Ziti Casserole

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Recipe

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Yield

16 servings

Prep

25 min

Cook

38 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 ounces mushrooms
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4 cups broccoli florets
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½ cup carrots
thinly
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1 pound pasta, ziti
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2 cups light cream (half&half)
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4 ounces cheddar cheese, very old, sharp
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3 ounces Parmesan cheese
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1 cup walnuts
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5 tablespoon butter
or margine
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½ teaspoon salt
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g mushrooms
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946 ml broccoli florets
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118 ml carrots
thinly
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453.6 g pasta, ziti
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473 ml light cream (half&half)
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115.6 ml/g cheddar cheese, very old, sharp
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86.7 ml/g Parmesan cheese
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237 ml walnuts
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75 ml butter
or margine
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2.5 ml salt
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1.3 ml black pepper
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Directions

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 to 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℉ (190℃) for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 27453% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 177mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 18g
Vitamin A 31% Vitamin C 29%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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