Garden Patch Rigatoni
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Nonfat milk||2 Cup (32 tbs)|
|Low fat cottage cheese||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|Liquid hot pepper seasoning||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Rigatoni/Other pasta tubes||8 Ounce, dried|
|Carrots||3 Medium, cut into thin, slanting slices|
|Broccoli flowerets||2 Cup (32 tbs)|
|Corn kernels||1 Cup (16 tbs) (Fresh Or Frozen)|
|Pear shaped tomatoes||2 Medium, seeded and chopped|
|Shredded reduced-fat swiss cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Melt margarine in a 2-quart pan over medium heat; add celery and cook, stirring often, until soft but not browned (about 5 minutes).
Add flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in milk; return to heat and continue to cook, stirring, until sauce comes to a boil (about 6 minutes).
Add cottage and Cheddar cheeses, mustard, hot pepper seasoning, and nutmeg; stir until Cheddar cheese is melted.
Remove from heat.
In a 5- to 6-quart pan, cook rigatoni in 3 quarts boiling water just until almost tender to bite (10 to 12 minutes); or cook a little less than time specified in package directions.
After pasta has cooked for 5 minutes, add carrots to pan; after 3 more minutes, add broccoli.
Drain pasta and vegetables well; pour into a large bowl.
Mix in cheese sauce, corn, and tomatoes.
Spread pasta mixture in a greased 2- to 2 1/2-quart casserole; sprinkle with Swiss and Parmesan cheeses.
Bake in a 400° oven until lightly browned on top (about 25 minutes).
Serving size: Complete recipe
Calories 2629 Calories from Fat 592
% Daily Value*
Total Fat 66 g101.5%
Saturated Fat 23 g115.1%
Trans Fat 0 g
Cholesterol 104.1 mg34.7%
Sodium 2606.6 mg108.6%
Total Carbohydrates 377 g125.6%
Dietary Fiber 48.1 g192.5%
Sugars 58.1 g
Protein 119 g238.7%
Vitamin A 786.4% Vitamin C 332.2%
Calcium 164.6% Iron 44.3%
*Based on a 2000 Calorie diet