1 (7-ounce) jar roasted red bell peppers, drained and diced
1 (16-ounce) container ricotta cheese
1 (12-ounce) can evaporated milk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
3 plum tomatoes, sliced
1/3 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded Romano cheese
How to Make It
Cook macaroni in a Dutch oven according to package directions; drain and set aside.
Sauté broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.
Bake, covered, at 350° for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.
It turned out very good. Buying all the ingredients did get a little pricey though, I spent about $35 or so on everything. The block of romano cheese being the priciest of the ingredients at $10. I used about half of the block for this recipe.
It was very tasty though, loved the veggies in it, almost feels more like a casserole than mac and cheese because the dish is mainly ricotta cheese and the romano is just used as a seasoning on the top. Also, next time I would add prob double the amount of broccoli.
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