Prep Time
25 min
Cook Time
50 min
Yields
6 servings
A versatile dish to suit all tastes.
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ingredients
2 ¾
cup fusilli pasta, uncooked
⅓
cup lactose free margarine
¾
cup chopped onion
1 ½
cup shredded lactose free Swiss cheese
2
cup sweet red peppers, diced
2
cloves garlic, minced
3
small zucchini, sliced
2
cup sliced fresh mushrooms
3
Tbsp all-purpose flour
2
cup Natrel Lactose Free Milk
1
cup seeded, diced tomatoes
½
cup chopped fresh parsley
2
tsp dried basil leaves
1 ½
cup fresh bread crumbs
1
Tbsp lactose free margarine, melted
Salt and pepper to taste
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directions
Step 1
Cook pasta. Drain well; set aside.
Step 2
Sauté onion and garlic in 1/3 cup (75 mL) margarine in large saucepan until tender. Add zucchini, peppers and mushrooms. Sauté 5 minutes.
Step 3
Sprinkle flour on top. Cook, stirring constantly 1 minute. Add milk, stirring until smooth. Cook, stirring about 3 minutes, until thickened.
Step 4
Stir in pasta, cheese, tomatoes, parsley and seasonings. Mix well. Turn into greased 8 cup (2 L) casserole.
Step 5
Combine bread crumbs and 1 tbsp (15 mL) margarine. Sprinkle over pasta. Bake, covered at 400oF (200oC) for 35 minutes, or until heated through. Remove lid; bake 15 minutes longer.