Veggie Macaroni and Cheese

Submitted by Good Vibe Goddess

"A yummy recipe from Fitness Magazine."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6

ingredients

• 1⁄2 cup white wine
• 4 red bell peppers, cut into thin strips
• 2 zucchini, cut into thin strips
• 2 sweet onions, coarsely chopped
• 15 ounces part-skim ricotta cheese
• 1 tablespoon unsalted butter
• 2 tablespoons flour
• 1 cup skim milk
• 12 ounces elbow macaroni
• 1⁄4 cup parmesan cheese, grated

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.