This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Veggie Mac & Cheese - TastyPlanner.com
Chef: Barlowgirl
A healthy, vegetarian version of the classic comfort food.
Ingredients
1/2 lb (approximately 3 cups) dry pasta - a short substantial shape, like fusilli, penne, macaroni, 1-inch shells, etc.
2 TB butter or margarine
2 c. chopped onion
2 medium cloves garlic, minced
1/2 lb mushrooms, sliced
4 cups shredded cabbage (~1/2 an average head)
1 tsp salt
1 tsp caraway seeds
1 bunch fresh spinach, stemmed and coarsely chopped
1 lb (2 cups) cottage cheese (lowfat ok)
1/2 cup buttermilk or yogurt
2 tsp dried) dill, finely minced
2 cups (packed) grated cheddar
Instructions
Preheat oven to 350F. Lightly grease a 9×13 inch baking pan.
Cook the pasta until just barely tender. Drain thoroughly and transfer
to a large bowl.
Melt the butter in a large, deep skillet, and add the onions. After sauteing for about 5 minutes, add garlic, mushrooms, cabbage, salt and caraway. Stir, cover and cook until the cabbage is just tender (10 minutes).
Stir in spinach and remove from heat. Add to the pasta.
Stir in cottage cheese, buttermilk, dill, black pepper and half the cheddar. Taste to adjust seasonings, and spread into the prepared pan. Sprinkle with the remaining cheddar and a few sunflower seeds
Bake uncovered for 20 to 30 minutes or until heated through.
You can improvise further by increasing or varying the vegetables. Try modest amounts of chopped cauliflower, broccoli, and/or carrots (always colorful).
Similar recipes
Community activity
- Times saved to recipe box: 47
- Times Recommended: 0
- Times added to planner: 19
Recipe Comments
This is a Mollie Katzen recipe from her Moosewood cookbook (new revised) called “Macaroni & Cheese Lite.” It’s good but can get watery … try draining after spinach & before adding to pasta.
This is a really good recipe. If you use fresh spinach as instructed, it doesn’t get watery in my experience.
