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Maruzzine with Cauliflower and Cheeses

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Ingredients
  Grated pecorino romano 1⁄2 Cup (8 tbs)
  Maruzzine 2 Pound, cooked, drained (shell shaped pasta)
  Part skim mozzarella 1 Pound
  Provolone 1 Pound
  Mushrooms 1 Pound, sliced
  Cauliflower head 1 , broken into florets
  Olive oil 4 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Tomato sauce 1 Cup (16 tbs)
  Parsley sprigs 3 (for garnish)
Directions

GETTING READY
1. Preheat oven to 350* degrees.

MAKING
2. Take a dish and bring 4 quarts water to a rollicking boil.
3. Stir pasta in water.
4. Cook for about 7 minutes or until al dente.
5. In a colander, rinse pasta with cold water and drain. Set aside.
6. Using a shredding disk of a food processer, grate mozzarella and provolone, applying medium pressure.
7. Take a casserole, and in it combine pasta, mushrooms, cauliflower, olive oil, grated Romano, mozzarella, provolone, herbs, spices and sauce.
8. Mix all the ingredients well.
9. Cover casserole with foil.
10. Place it in preheated oven and bake for 30 minutes.
11. Uncover and bake another 5 minutes.

SERVING
12. Serve maruzzine with cauliflower and cheese hot with parsley spring garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1829 Calories from Fat 658

% Daily Value*

Total Fat 73 g113%

Saturated Fat 35.7 g178.6%

Trans Fat 0 g

Cholesterol 167 mg55.7%

Sodium 2138.9 mg89.1%

Total Carbohydrates 190 g63.2%

Dietary Fiber 15.1 g60.5%

Sugars 19.4 g

Protein 98 g196.1%

Vitamin A 41.8% Vitamin C 152.3%

Calcium 198.4% Iron 43.2%

*Based on a 2000 Calorie diet

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Maruzzine With Cauliflower And Cheeses Recipe