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291284 -- Ziti Casserole

 

.
65

Yield

16

servings

Prep

25

min

Cook

38

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 27453% of calories 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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