MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Wonderful Veggie Mac and Cheese
| Wonderful Veggie Mac and Cheese | Print |
Recipe By: Alice Morrow
Wonderful Veggie Mac and Cheese
Ingredients
- 8 oz. uncooked elbow pasta
- 1 c. chopped fresh broccoli
- 1 c. diced yellow squash
- ½ c. diced carrots
- 1 small purple onion, diced
- 2 T. minced garlic
- Olive oil
- 1 (7-oz.) jar roasted red bell peppers, drained and diced
- 1 (16-oz.) container ricotta cheese
- 1 (12-oz.) can evaporated milk
- 1 T. Dijon mustard
- Salt, black pepper
- 2 eggs, lightly beaten
- 4 plum tomatoes, sliced
- ⅓ c. Italian seasoned bread crumbs
- ½ c. shredded Romano cheese
Instructions
- Cook pasta in Dutch oven following package directions. Drain and set aside.
- In the Dutch oven, drizzle olive oil in bottom and place over medium heat.
- Saute broccoli, squash, carrots, onion and garlic for 2-4 minutes or until tender.
- Remove from heat.
- Add pasta, bell pepper, ricotta, milk, mustard, salt and pepper. Stirring to blend.
- Stir in beaten eggs.
- Pour mixture into lightly greased 13x9” baking dish.
- Top with tomato slices, sprinkle with breadcrumbs and Romano cheese.
- Bake, covered with foil at 350 for 15 minutes.
- Uncover and bake 20 more minutes or until golden.
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