Cheesy Pasta & Vegetables Recipe
Ingredients
| Fusilli | 1/2 | |
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Zucchini | 1 Medium, chopped | |
| 1/2 sweet red pepper, seeded and chopped | ||
| All purpose flour | 2 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| 1-1/2 shredded cups mozzarella cheese | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Bread crumbs | 1 Cup (16 tbs) | |
| 1 tsp dried basil salt and pepper | ||
| 1 tsp dried basil salt and pepper | ||
Directions
In large saucepan boiling, salted water, cook pasta 15 minutes or until al dente (tender but firm). Drain; set aside in large bowl.
In large heavy saucepan, melt butter over medium-high heat. Cook onion and 1 clove garlic 3 to 5 minutes or until onion is softened. Stir in zucchini and red pepper.
Sprinkle flour over vegetables. Cook, stirring, 2 minutes or until flour is golden. Gradually stir in milk.
Cook, stirring constantly, 3 minutes or until sauce thickens and is smooth. Pour sauce over pasta; add mozzarella cheese.
In small bowl, combine parsley, 1/4 cup (50 mL) of the Parmesan cheese, basil and remaining garlic. Add to pasta; stir well. Season, with salt and pepper to taste. Spoon mixture into lightly greased 6-cup (1.5 L) casserole.
In small bowl, combine bread crumbs and remaining Parmesan cheese. Sprinkle evenly, over pasta. Cover with lid or foil; bake in 400F (200C) oven 45 minutes or until bubbly and heated through. Remove lid; bake 15 minutes or until topping is golden.
In large heavy saucepan, melt butter over medium-high heat. Cook onion and 1 clove garlic 3 to 5 minutes or until onion is softened. Stir in zucchini and red pepper.
Sprinkle flour over vegetables. Cook, stirring, 2 minutes or until flour is golden. Gradually stir in milk.
Cook, stirring constantly, 3 minutes or until sauce thickens and is smooth. Pour sauce over pasta; add mozzarella cheese.
In small bowl, combine parsley, 1/4 cup (50 mL) of the Parmesan cheese, basil and remaining garlic. Add to pasta; stir well. Season, with salt and pepper to taste. Spoon mixture into lightly greased 6-cup (1.5 L) casserole.
In small bowl, combine bread crumbs and remaining Parmesan cheese. Sprinkle evenly, over pasta. Cover with lid or foil; bake in 400F (200C) oven 45 minutes or until bubbly and heated through. Remove lid; bake 15 minutes or until topping is golden.
Chef
