Yield: 6 to 10 servings
- 16 ounces dried ziti
- 1/2 pound carrots, sliced
- 1 red or green bell pepper, julienned
- 1 onion, sliced
- 1 zucchini, sliced
- 2 cups grated cheddar or Swiss cheese
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose white flour
- 3 cups milk
- salt and pepper to taste
Instructions:Preheat the oven to 350 degrees F. Butter a 9-inch by 13-inch baking dish.
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.