Italian Ziti Medley
Yield
6 servingsPrep
35 minCook
30 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
italian sausage
sliced into coins |
|
| 1 | cup |
mushrooms
sliced |
|
| ⅓ | cup |
onions
chopped |
|
| 2 ¼ | cups |
milk
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
green bell peppers
strips |
|
| ⅓ | cup |
all-purpose flour
|
|
| 8 | ounces |
cheddar cheese
shredded |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 8 | ounces |
pasta, ziti
cut, uncooked |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
italian sausage
sliced into coins |
|
| 237 | ml |
mushrooms
sliced |
|
| 79 | ml |
onions
chopped |
|
| 532 | ml |
milk
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
green bell peppers
strips |
|
| 79 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 231.2 | ml/g |
pasta, ziti
cut, uncooked |
|
| 2.5 | ml |
black pepper
|
|
Directions
In 4-quart saucepan, brown sausage.
Remove from pan and drain off fat.
Melt butter and cook mushrooms, pepper and onion until tender but not brown.
Blend flour into vegetable mixture.
Gradually stir in milk.
Cook, stirring constantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute.
Blend in 1½ cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth.
Cook ziti according to package directions, and drain.
Stir hot cooked ziti and sausage into vegetable cheese mixture.
Pour into buttered 2-quart casserole.
Sprinkle with remaining ½ cup cheddar cheese.
Bake covered at 350℉ (180℃) F for 30 minutes or until hot and bubbly.
