Three Cheese Macaroni Casserole

Three Cheese Macaroni Casserole

You could technically make this dish on the stovetop, and serve it right away, but I highly recommend baking it in the oven. The oven helps get the noodles piping hot, and makes the cheese turn golden brown and bubbly. You won’t need to call your family down to the table, because the smell of melted cheese is enough to make anyone’s mouth water!

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.

For all my fixers:

Containers
½ Green
2 Yellow
1 Blue