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Garden Patch Rigatoni

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  Margarine 2 Tablespoon
  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).

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Garden Patch Rigatoni Recipe