Total Time
55mins
Prep 10 mins
Cook 45 mins

A yummy recipe from Fitness Magazine.

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Cook pasta in boiling water until just al dente.
  3. Drain.
  4. On a large skillet over medium high heat, bring wine to a boil.
  5. Add bell peppers, zucchini and onion.
  6. Cook, stirring occasionally, 12-15 minutes- or until vegetables are tender and most of the liquid has evaporated.
  7. Season with salt and pepper to taste.
  8. In a food processor , process ricotta until smooth.
  9. In a small saucepan, melt butter over medium heat.
  10. Add flour and cook about 2 minutes, whisking constantly.
  11. Slowly whisk in milk and cook, whisking, 4-5 minutes, or until thickened.
  12. In a large bowl, combine cooked pasta, vegetables, ricotta and white sauce until well mixed.
  13. Season with salt and pepper and transfer to a 2.5 quart baking dish coated with cooking spray.
  14. Sprinkle with parmesan cheese and bake for 25 minutes, or until golden brown and bubbly around the edges.

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