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  Fusilli pasta 2 1⁄2
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  Zucchini 1 Medium, chopped
  Sweet red pepper To Taste, seeded and chopped
  All purpose flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Shredded mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Bread crumbs 1 Cup (16 tbs)

In large saucepan boiling, salted water, cook pasta 15 minutes or until al dente (tender but firm). Drain; set aside in large bowl.
In large heavy saucepan, melt butter over medium-high heat. Cook onion and 1 clove garlic 3 to 5 minutes or until onion is softened. Stir in zucchini and red pepper.
Sprinkle flour over vegetables. Cook, stirring, 2 minutes or until flour is golden. Gradually stir in milk.
Cook, stirring constantly, 3 minutes or until sauce thickens and is smooth. Pour sauce over pasta; add mozzarella cheese.
In small bowl, combine parsley, 1/4 cup (50 mL) of the Parmesan cheese, basil and remaining garlic. Add to pasta; stir well. Season, with salt and pepper to taste. Spoon mixture into lightly greased 6-cup (1.5 L) casserole.
In small bowl, combine bread crumbs and remaining Parmesan cheese. Sprinkle evenly, over pasta. Cover with lid or foil; bake in 400F (200C) oven 45 minutes or until bubbly and heated through. Remove lid; bake 15 minutes or until topping is golden.

Recipe Summary

Difficulty Level: 
Main Dish

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Cheesy Pasta & Vegetables Recipe