Broccoli-Cauliflower Tetrazzini

PREP: 35 minutes BAKE: 15 minutes OVEN: 400°F MAKES 4 servings

• 8 ounces dried fettuccine or spaghetti, broken
• 1 16-ounce package frozen broccoli, cauliflower, and carrots
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 21⁄2 cups milk
• 1⁄2 cup grated Parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 2 tablespoons grated Parmesan cheese

1 Preheat oven to 400°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions; drain. Return pasta to hot pan. Cook frozen vegetables according to package directions; drain.

2 Meanwhile, for cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Gradually stir in milk. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in 1⁄2 cup Parmesan cheese, salt, and pepper.

3 Pour 1⁄2 cup of the cheese sauce over cooked pasta; toss gently to coat. Spread pasta mixture evenly in the prepared baking dish. Top with cooked vegetables and drained mushrooms. Pour the remaining cheese sauce over mixture in dish. Sprinkle with 2 tablespoons Parmesan cheese.

4 Bake, uncovered, about 15 minutes or until heated through.

PER SERVING: 456 cal., 13 g total fat (8 g sat. fat), 38 mg chol., 602 mg sodium, 61 g carb., 5 g fiber, 21 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Cover and chill for 2 to 24 hours. To serve, preheat oven to 400°F. Bake, covered, for 15 minutes. Bake, uncovered, for 10 to 15 minutes more or until heated through.