Monday, February 15, 2010


~ Tiffany/Eat At Home & Sonlight ForumsSAUCE
1 stick butter
1/2 c. flour
1 qt. milk, heated
1 1/2 T. Dijon mustard
pinch of nutmeg
salt and pepper

vegetable oil for sauteing
large onion, chopped
3 cloves garlic, minced
1 head cauliflower, cut in florets
1 can diced tomatoes, drained
2 t. dried basil
3 T. lemon juice
1 lb. pasta shells
1 c, grated or shredded Parmesan cheese
1 1/2 c. shredded mozzarella
seasoned bread crumbs

Preheat the oven to 375 degrees.

To make the sauce, melt the butter in a sauce pan. Whisk in the flour until smooth, cooking for a minute over medium heat. Gradually whisk in the warm milk. Add the mustard, nutmeg, salt and pepper. Let it cook over low heat, whisking every once in a while until thickened a bit. Remove from heat and cover.

To make the base, saute the onions and garlic in oil. When they are cooked soft, add the cauliflower and saute for 5 or so minutes. Add the tomatoes and basil and simmer until the cauliflower is tender.

Meanwhile, cook and drain the pasta. Combine the pasta, veggies and lemon juice. Mix in the sauce. Put half into a greased 9x13 (or larger) dish. Sprinkle with half the cheese. Add the rest of the pasta mixture. Top with the rest of the cheese. Sprinkle with the bread crumbs.

Cover and bake for 30 minutes, then uncover and bake 15 more minutes until browned and bubbling.

Notes: This makes a ton!! It's a pretty mild dish, though you could spice it up with seasonings or by using pepperjack in place of the mozzarella.

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