ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Macaroni Primavera

Yield 6 to 8 servings
In this recipe, the vegetables and macaroni cook together in the same pot, making cleanup a breeze.


  • 4 quarts water
  • 1 (8-ounce) package macaroni, uncooked
  • 3 large carrots, scraped and sliced
  • 2 cups fresh broccoli flowerets
  • 1 cup coarsely chopped fresh yellow squash
  • 1 cup cottage cheese
  • 1/2 (8-ounce) package cream cheese, softened
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 3 tablespoons freshly grated Parmesan cheese

How to Make It

  1. Bring 4 quarts water to a boil in a large Dutch oven; add macaroni, and cook 4 minutes.

  2. Add sliced carrot, and cook 2 minutes; add broccoli flowerets, and cook 2 minutes. Stir in squash, and cook 1 minute; drain.

  3. Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, mozzarella cheese, and half of Cheddar cheese. Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese.

  4. Bake at 375° for 20 minutes, shielding with foil after 15 minutes to prevent overbrowning if necessary.