Yield: 6 to 10 servings
Bring a large pot of water to a boil. Cook the ziti and carrots together for about 6 minutes. Drain well. Pour into the baking dish along with the pepper, onion, zucchini, and 1 cup of the cheese.
In a medium-size saucepan, melt the butter. Add the flour and whisk until you have a smooth paste. Slowly add the milk, whisking constantly. Turn the heat to low and cook for 12 to 15 minutes, whisking occasionally. Season to taste with salt and pepper.
Pour the sauce over the pasta and vegetables. Sprinkle the remaining cheese on top. Bake for 30 minutes or until bubbly.
In this issue: Summer Off the Beaten Path
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