Seafood Vegetable Bake

INGREDIENTS:

8 oz. (3 c.) uncooked rotini pasta
3 tbsp. butter
1 c. julienne-cut carrots
1 garlic clove, minced
1 c. thinly sliced zucchini
9 oz. pkg. Green Giant Harvest Fresh Frozen Cut broccoli, thawed
1 tsp. seasoned salt or salt

SAUCE:

2 c. half and half or milk
3 tbsp. flour
1/2 tsp. dill weed
2 tbsp. dry white wine
3 tbsp. grated Parmesan cheese
1/4 tsp. salt
10 oz. frozen lg.-sized cooked shrimp, thawed, rinsed

DIRECTIONS:

Heat oven to 350. Grease 13×9 inch baking dish. Cook pasta to desired doneness as directed on package. Drain, rinse with hot water. Place in bottom of prepared dish. Melt butter in large skillet over medium heat. Add carrots and garlic, cook 2 minutes. Add zucchini and broccoli, cook for additional 2 minutes. Sprinkle with salt, stir well. Reserve 1/2 cup of cooked vegetables, set aside. Spoon remaining cooked vegetables over pasta.
In small bowl combine half and half, flour, dill weed and salt. Using a wire whisk blend well. Pour into same skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in cheese, wine and shrimp. Spoon sauce mixture evenly over vegetables. Top with reserved vegetables, cover with foil. Bake for 25 to 30 minutes or until hot and bubbly. 8 (1 cup) servings.
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Broccoli Three Cheese Bake

INGREDIENTS:

2 tbsp. butter
1 lg. onion, chopped
2 cloves garlic, minced
7 oz. Mueller’s pasta curls, cooked 4 min. & drain
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 container (15 oz.) part skim ricotta cheese
1 1/2 c. (6 oz.) shredded part skim mozzarella cheese, divided
1/4 c. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. dried oregano
1/2 c. skim milk
3 eggs

DIRECTIONS:

In a large skillet, melt butter over medium heat. Add onion and garlic, saute 8 minutes or until golden. Remove from heat.
In 8 x 8 x 2 inch baking dish, toss pasta, broccoli, sauteed onion and garlic, ricotta, 1 cup mozzarella, Parmesan, basil, salt and oregano until well mixed.

In small bowl beat milk and eggs until blended. Pour over pasta. Sprinkle remaining butter.
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Baked Rigatoni

INGREDIENTS:

16 oz. ground Italian turkey sausage
1 pkg. pepperoni, sliced
4 oz. can sliced mushrooms, drained
8 oz. pkg. rigatoni pasta
1 (32 oz.) jar spaghetti sauce
8 oz. shredded mozzarella cheese
Grated Parmesan cheese

DIRECTIONS:

Cook rigatoni according to package directions. Brown Italian turkey sausage in a large skillet. Drain. Add pepperoni, mushrooms and spaghetti sauce and simmer 15-20 minutes.
In a large baking dish place 1/2 pasta, top with 1/2 meat sauce. Sprinkle all of mozzarella, then repeat layers of pasta and meat sauce. Top with Parmesan cheese and bake 30 minutes at 350 degrees.
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