Broccoli Noodle Bake

Very good, and very easy to make!

1/2 cup margarine or butter
1 onion, peeled and chopped (I used a small yellow onion)
1 green bell pepper, seeded and chopped
3 or 4 ribs celery, chopped
2 packages (10 ounces each) frozen chopped broccoli, thawed
8 ounces spaghetti, uncooked
10-12 ounces Cheddar cheese, grated (about 2 cups), divided (I just bought the shredded cheese in a bag, even though I have a grater, and it worked fine)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 soup can milk
1 can (4 ounces) whole or sliced mushrooms, drained (the smallest can I could find was about 6 ounces, and it was fine)

Melt margarine in a large saucepan; saute onion, green pepper and celery. Put broccoli on top; cover and simmer 5-10 minutes.

Meanwhile, cook spaghetti according to package directions; drain.

In a buttered 3-quart casserole dish, layer spaghetti, vegetable mixture and 3/4's of the cheese. In a small bowl, combine soup and milk; pour over mixture in dish. Spread mushrooms on top. Sprinkle remaining cheese on mushrooms. Bake in preheated 350-degree oven 35-45 minutes, or until hot and bubbling.

Makes 10 servings (good for left-overs!)

Soups, Stews and Casseroles, various contributing editors, 1990

Lasagnette with Cauliflower and Broccoli

3/4 lb dried plain and tomato lasagnette (ruffle-edged ribbons)
dash of olive oil, plus 1/4 cup
1/2 lb small cauliflower florets
1/2 lb small broccoli florets
2 cloves of garlic, crushed
1 cup freshly grated Pecorino cheese *can alternatively use Parmesan cheese
pinch of freshly grated nutmeg
2 tbsp chopped, fresh parsley
salt and freshly ground black pepper

Bring a large saucepan of water to boil, and add the lasagnette with a dash of olive oil. Cook for about 10 minutes, stirring occasionally until tender. Drain and set aside, covered.

Bring two saucepans of water to boil, and add the cauliflower and broccoli florets. Cook for about 8-10 minutes, until tender. Drain and set aside.

Heat the olive oil in a frying pan, and saute the garlic and about 1 minutes. Add the cauliflower, broccoli, lasagnette, and about two-thirds of the Pecorino cheese, nutmeg, and parsley, and season with salt and pepper. Mix well, then transfer to a warm serving dish and sprinkle with the remaining Pecorino cheese. Serve immediately.


Vegetarian Pasta Cookbook, Sarah Maxwell, 1998