8 oz. dried fettucini or spaghetti, broken
1 package (16 oz.) loose-pack frozen broccoli, carrots, and cauliflower
(2 chicken breasts - because Mom insisted we add meat)
2 tbsp. butter
3 tbsp. all-purpose flour
2 ½ c. milk
½ c. grated Parmesan cheese
¼ tsp. salt
¼ tsp. ground pepper
1 jar (4.5 oz.) sliced mushrooms, drained
2 tbsp. grated Parmesan cheese
Preheat oven to 400 F and arrange rack in the middle of the oven. Lightly grease a 3-quart rectangular baking dish; set aside. Cook the pasta according to package directions; drain. Cook the vegetables according to package direction; drain and set aside.
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| Sauteeing your own shrooms is an appealing alternative to using the ones in the jar. |
(Cook chicken breasts as desired, shred, and set aside.)
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| Mom says it's not dinner if it doesn't have meat in it. |
Meanwhile, for cheese sauce, melt butter in a saucepan. Stir in flour. Slowly add milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir one minute more. Remove saucepan from heat. Stir in ½ c. Parmesan cheese, salt, and ¼ tsp. ground pepper.
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| Not the most flavorful sauce in the world, but it lets the tastes of the veggies shine through. |
Toss pasta with ½ cup of the cheese sauce in a large bowl. Spread pasta evenly in prepared dish. Top with vegetables and mushrooms. Pour remaining cheese sauce over all. Top with 2 tbsp. Parmesan cheese. Bake, uncovered, about 15 minutes or until heated through. Makes 8 servings.
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| Math with casserole dishes: one-quart + two-quart = the three-quart the recipe called for. |
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| Mom gave it "two thumbs up." (And thought she was making a really neato pop culture reference.) |
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| ShaZAM. |
My Rating: 3/5 "Fun, fresh flavors, but a tad bland in the end."
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