291284 -- Ziti Casserole
.
Yield
16 servingsPrep
25 minCook
38 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
mushrooms
|
|
| 4 | cups |
broccoli florets
|
|
| ½ | cup |
carrots
thinly |
|
| 1 | pound |
pasta, ziti
|
|
| 2 | cups |
light cream (half&half)
|
|
| 4 | ounces |
cheddar cheese, very old, sharp
|
|
| 3 | ounces |
Parmesan cheese
|
|
| 1 | cup |
walnuts
|
|
| 5 | tablespoon |
butter
or margine |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
mushrooms
|
|
| 946 | ml |
broccoli florets
|
|
| 118 | ml |
carrots
thinly |
|
| 453.6 | g |
pasta, ziti
|
|
| 473 | ml |
light cream (half&half)
|
|
| 115.6 | ml/g |
cheddar cheese, very old, sharp
|
|
| 86.7 | ml/g |
Parmesan cheese
|
|
| 237 | ml |
walnuts
|
|
| 75 | ml |
butter
or margine |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
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.
