1 cup uncooked medium size shell macaroni
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup shredded carrots
1 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
1 tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1. Cook macaroni according to package instructions. Drain well and set aside.
2. Steam broccoli, cauliflower, carrots and mushrooms in a small amount of boiling water until tender-crisp (7 to 8 minutes).
3. Combine cooked macaroni, steamed vegetables, cheese, parsley flakes, garlic powder, marjoram, oregano, basil, and salt. Mix gently. Pour into a 9x13 pan and bake at 350* for 10 minutes or until cheese melts. Yields 8 servings.
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup shredded carrots
1 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
1 tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1. Cook macaroni according to package instructions. Drain well and set aside.
2. Steam broccoli, cauliflower, carrots and mushrooms in a small amount of boiling water until tender-crisp (7 to 8 minutes).
3. Combine cooked macaroni, steamed vegetables, cheese, parsley flakes, garlic powder, marjoram, oregano, basil, and salt. Mix gently. Pour into a 9x13 pan and bake at 350* for 10 minutes or until cheese melts. Yields 8 servings.
No comments:
Post a Comment