291284 -- Ziti Casserole

Name: 291284 -- Ziti Casserole
Total time: P1H
Yield: 16
Cuisine: Fusion
Ingredients: mushrooms; broccoli florets; carrots; pasta, ziti; light cream (half&half); cheddar cheese, very old, sharp; parmesan, parmigiano-reggiano cheese, grated; walnuts; butter; salt; black pepper

Submitted by KenFHill

YIELD

16 servings

PREP

25 min

COOK

38 min

READY

1 hrs

Ingredients

OUNCES MUSHROOMS

CUPS BROCCOLI FLORETS

CUP CARROTS
thinly

POUND PASTA, ZITI

CUPS LIGHT CREAM (HALF&HALF)

OUNCES CHEDDAR CHEESE, VERY OLD, SHARP

OUNCES PARMESAN CHEESE

CUP WALNUTS

TABLESPOON BUTTER
or margine

TEASPOON SALT

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.