Ziti With Sharp Cheddar and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this recipe from Deborah Madison's book Vegetarian Cooking for Everyone. i am always looking to try new pasta recipes and then make them low carb using dreamfields pasta. Ingredients:
3 tablespoons olive oil or 3 tablespoons butter |
1 celery rib, finely chopped |
8 ounces mushrooms, chopped |
2 leeks, white parts only, quartered lengthwise and sliced |
1 teaspoon dried marjoram |
1/4 cup flour |
3 cups milk, warmed |
salt & freshly ground black pepper |
1/8 teaspoon grated nutmeg |
1 tablespoon mustard |
1 1/2 cups grated sharp cheddar cheese |
1 cup fresh breadcrumb |
Directions:
1. Warm the oil in a saucepan (you can use butter, but i am trying to keep things lighter).
2. Add the celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
3. Stir in the flour and cook for 1 minute, then quickly whisk in the milk.
4. Simmer for 15 minutes, stirring occasionally.
5. Season the sauce with 1 teaspoon salt, pepper to taste, and the mustard.
6. Preheat the oven to 350 degrees and lightly butter or oil a 3 quart baking dish.
7. Cook the ziti in plenty of boiling salted water until barely done.
8. Drain it in a colander, then rinse under cold water.
9. Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
10. Bake until bubbly and brown on top, approximately 25-30 minutes.
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