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Suggest a better descriptionTrim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat. Stir-fry mushrooms caps and stems 1 minute until coated. Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1 minute. Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are crisp and tender; drain. Melt 4 tablespoons butter or margarine; stir in 3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue stirring and slowly add light cream. Increase heat slightly; stir in 1 cup Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles. Gently mix ziti which has been cooked and drained, mushrooms, carrots, broccoli and 1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place into a 2-quart baking dish. Cover tightly with foil and refrigerate. Bake at 375 degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
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Serving Size: 1 Serving (4723g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9635 | ||
Calories from Fat: 7192 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 799.1g | 1065 % | |
Saturated Fat 451.4g | 2257 % | |
Monounsaturated Fat 216.9g | ||
Polyunsanturated Fat 85.9g | ||
Cholesterol 2738.6mg | 843 % | |
Sodium 3643.2mg | 126 % | |
Potassium 7783.3mg | 205 % | |
Total Carbohydrate 428.4g | 126 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 407.5g | ||
Protein 235.6g | 337 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9635
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