| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
16 ounces frozen broccoli |
|
|
cauliflower and carrot |
|
|
blend |
| 6 |
T |
Butter |
| 1 |
|
Red pepper, chopped |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Flour |
| 1/4 |
t |
Nutmeg |
| 1/4 |
t |
Salt |
| 2 |
c |
Milk |
| 2 |
c |
15 ounces Ricotta cheese |
| 1/2 |
c |
2 ounces shredded Parmesan |
|
|
cheese |
| 1/4 |
c |
Minced fresh basil leaves or |
|
|
1 teaspoon dried |
| 1 1/2 |
c |
6 ounces shredded |
|
|
Mozzarella cheese |
| 1 |
c |
4 ounces shredded |
|
|
Provolone or Baby Swiss |
|
|
cheese |
| 2 |
c |
8 ounces mostaccioli |
|
|
noodles cooked and |
|
|
drained |
INSTRUCTIONS
~Capital Times, June 1, 1994 Thaw frozen vegetables and drain well.
Chop coarsely and set aside. Microwave butter in 1 1/2 quart bowl on
HIGH (100 percent power) 1 1/2 minutes or until melted. Stir in
pepper, onion and garlic; microwave 3 to 4 minutes or until pepper and
onion are tender. Blend in flour, nutmeg and salt; microwave 30
seconds. Stir in milk; microwave 5 to 7 minutes or until mixture just
boils and is thickened, stirring every 2 minutes. Combine Ricotta
cheese, Parmesan cheese and basil. Combine Mozzarella and Provolone
cheeses. Arrange half of the noodles in a single layer in bottom of
12x8-inch baking dish. Top with half of the white sauce mixture, all
of the Ricotta mixture, all of the vegetable mixture and half of the
Mozzarella cheese mixture; press down lightly. Top with remaining
noodles in single layer, remaining white sauce and remaining
Mozzarella cheese mixture. Bake at 350 degrees for 40 to 45 minutes or
until hot and bubbly. Makes 8 servings. Posted to rec.food.recipes by
christi@meaddata.com (Christi Wilson) on 1995b, .
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