291284 -- Ziti Casserole

1 hours Prep: 25 minutes Cook: 38 minutes

1076 calories per serving view nutrition facts

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6	ounces	mushrooms
4	cups	broccoli florets
1/2	cup	carrots	thinly
1	pound	pasta, ziti
2	cups	light cream
4	ounces	cheddar cheese, very old, sharp
3	ounces	parmesan, parmigiano-reggiano cheese, grated
1	cup	walnuts
5	tablespoon	butter	or margine
1/2	teaspoon	salt
1/4	teaspoon	black 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 1/2 teaspoon salt and 1/4 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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Serving Size 328g

Amount per Serving

Calories 1076 54% of calories from fat