Baked Pasta Primavera
Source of Recipe
Aunt Saunny
1 Cup Uncooked Elbow macaroni
1 Tbs. Olive oil
4 Cups Broccoli florets
1/4 Cup (1/2 stick) Butter or margarine
1/4 Cup All-purpose flour
1 1/2 Cups Milk
2 1/4 Cups Grated Parmesan or Romano cheese, divided
2 Tsp. Dijon-style Mustard
1/2 Tsp. Black Pepper
1 Cup Diced Baked ham or prosciutto
1/4 Cup Italian-style Bread crumbs
Preheat oven to 400F. Grease a large baking dish. Cook pasta
according to package directions; drain and rinse. Toss with oil.
Spoon into a large bowl. Place broccoli in a large saucepan; add
enough water to cover. Cook broccoli over medium heat until tender,
about 5 minutes; drain and rinse with cool running water. Add
broccoli to pasta in bowl. In another pan, melt butter over medium
heat; stir in flour. Cook, stirring, about 2 minutes. Whisk in milk,
2 cups Parmesan, mustard and pepper; fold in ham. Add sauce to pasta
and broccoli; mix well. Spoon pasta mixture into prepared dish.
Sprinkle with breadcrumbs and remaining 1/4 cup Parmesan. Bake until
bubbly, about 25 minutes. Makes 4 Servings
*Helpful Hints*
You can make your own Italian-flavored breadcrumbs by adding 1
tablespoon grated Parmesan cheese and 1/4 teaspoon each dried oregano
and basil to 1 cup plain dried bread crumbs.
*Mix 'N' Match*
For a colorful meatless dish, substitute coarsely chopped red bell
pepper for the ham.
*Tip*
Although this recipe only calls for broccoli florets, don't discard
the broccoli stems. Peel, julienne and steam them for another meal.
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