Total Time: 1 hr. 18 min.
Prep Time: 20 min.
Cooking Time: 58 min.
Yield: 10 servings, about 1½ cups each
Ingredients:
1 lb. dry whole wheat macaroni (or penne pasta)
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups chopped broccoli
2 cloves garlic, chopped
2½ cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese
¼ cup chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Nonstick cooking spray
Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion, bell peppers, and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
6. Combine ricotta cheese, mozzarella cheese and Parmesan cheese in a large bowl; mix well.
7. Add macaroni, onion mixture, and basil; mix well.
8. Season with salt and pepper if desired; mix well.
9. Place macaroni mixture in a 13 x 9-inch ceramic (or glass baking dish) that has been coated with spray. Bake for 25 to 30 minutes, or until cheese is bubbling.
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