I am thrilled to be once again participating in 30 Days, 30 Ways Macaroni & Cheese Blog launched by the Wisconsin Milk Marketing Board to celebrate the National Cheese Lover’s Day.  The blog features a brand new mac and cheese recipe every day for 30 days. Be sure to check out all 30 delicious recipes!

Last year, I made individual portions of My Big Fat Greek Mac and CheeseThis time, I combined the flavors and textures of lasagna and macaroni and cheese with stuffed pasta shells to create Vegetarian White Lasagna Macaroni and Cheese!  Enjoy!

 


Vegetarian White Lasagna Macaroni and Cheese

Ingredients

For the Stuffed Shells
22 jumbo pasta shells

1 tablespoon olive oil

2 cups mushrooms, sliced

1/2 onion, diced

3 cloves garlic, minced

10 ounces frozen spinach, thawed, squeezed dry

8 ounces mozzarella cheese, shredded

8 ounces ricotta cheese

1 egg

1/4 cup chopped parsley

salt and pepper, to taste

For the Sauce
1/4 cup olive oil

3 cloves garlic, minced

1/4 cup flour

2 cups milk

4 ounces mozzarella cheese, shredded

4 ounces smoked Gouda cheese, shredded

smoked paprika, to taste

salt and pepper, to taste

Directions

1.  Preheat oven to 375 degrees.

2.  Cook pasta according to box directions, reducing the time by two minutes.  Rinse in cold water, drain, and set aside.

3.  For the filling, heat oil in a large nonstick pan over medium high heat.  Add mushrooms, onion and garlic and saute for five minutes, stirring often.  Stir in spinach and saute for additional three minutes.  Combine sauteed vegetables with mozzarella, ricotta, egg, parsley, salt and pepper.

4.  Spoon the filling into pasta shells, about two tablespoons per each shell.

5.  For the sauce, heat oil and garlic in a medium saucepan over medium heat.  Whisk in flour and cook, whisking constantly for three minutes.  Pour in the milk, slowly, constantly whisking.  Increase heat and cook the sauce until it thickens, about five minutes.  Off heat, stir in the cheese until melted.  Season with smoked paprika, salt and pepper.

       

    

6.  Ladle 1/2 cup of the cheese sauce on the bottom of a 2-quart casserole dish.  Arrange 11 filled pasta shells over the sauce.  Pour half of the remaining sauce over the stuffed pasta shells.  Repeat with the remaining pasta shells and sauce.

7.  Bake Vegetarian White Lasagna Macaroni and Cheese in the preheated oven for 35-45 minutes, until heated through, the cheese is golden brown and bubbly.  Cool for 5 minutes and serve.  A green salad and a glass of chilled crisp white wine go beautifully along with the dish.

Disclaimer: Wisconsin Cheese sponsored this post.  All opinions are my own.  
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