Vegetables, Macaroni And Cheese Medley
|2% cottage cheese||1 Cup (16 tbs) (Low Fat)|
|Dijon mustard||1 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Cooked penne/Ziti||2 Cup (32 tbs)|
|Diced cooked zucchini||2 Cup (32 tbs)|
|Sliced cooked carrots||1 1⁄2 Cup (24 tbs)|
|Cooked broccoli florets||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed and drained|
|Shredded mozzarella cheese||1 1⁄2 Ounce|
|Shredded cheddar cheese||1 1⁄2 Ounce|
|Grated romano cheese||1⁄4 Ounce|
1. Preheat oven to 400°F.
2. In blender, combine cottage cheese, mustard, pepper sauce, and 1/2 cup water until smooth.
3. In large bowl, combine remaining ingredients; pour in cheese mixture and stir until thoroughly blended.
4. Spray 3-quart casserole with nonstick cooking spray. Transfer pasta mixture to casserole. Cover and bake until heated through, 15 to 20 minutes.