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).