Veggie Fusilli

I got this recipe from www.recipezaar.com. After I started making it, I realized I didn't have any garbanzo beans. A can of garbanzo beans isn't one of those ingredients you can run next door for (I did try asking a few neighbors and ended up waking one up from a nap, doh!) so I just made it without. I loved that it was like a healthy version of mac-n-cheese, loaded with veggies and with a crusty top. I did add wheatgerm to the breadcrumbs which made me feel even better about it :) It makes a TON, so you could half the recipe, or freeze half of it for another day. We liked it--I think it would be a great summer meal with garden tomatoes on the side.


Vegetarian Fusilli
3 cups fusilli , cooked (I used elbow macaroni)
1/4 cup butter (I used just a Tablespoon of olive oil)
1 cup onion, chopped
4 cloves garlic, minced
1 1/2 cups carrots , diced
1 cup celery , chopped
2 cups mushrooms , quartered
2 cups zucchini , cubed
1 large sweet red pepper , diced
1/4 cup flour
2 teaspoons dry mustard
2 teaspoons thyme
salt and pepper
2 cups milk
1 1/2 cups vegetable stock

1 (19 ounce)can chickpeas , drained

2 cups cheddar cheese , shredded (I only used one cup)
1 1/2 cups soft breadcrumbs (It seemed like too much breadcrumbs, so I used about 3/4 cup breadcrumbs and 1/4 cup wheatgerm)
1/2 cup fresh parsley , chopped

Directions:

1. In a large saucepan melt the butter (olive oil) and add onions, garlic, carrots& celery. Cook for 5 minutes.
2. Add mushrooms, zucchini& red pepper, cook 5 minutes.
3. Stir in the flour, mustard, thyme salt& pepper.
4. Cook for 2 minutes stirring.
5. Gradually stir in the milk and stock.
6. Bring to a simmer, stirring until thickened about 5 minutes.
7. Add Chick peas and fusilli, adjust seasoning.
8. Put in a 13x9 oven proof dish.
9. You may now freeze the casserole covered well with foil, thaw before baking and add 10 min to baking time or you can refrigerate it and cook it tomorrow or continue to bake it.
10. Toss together the cheese, bread crumbs and parsley.
11. Put on top of casserole.
12. Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.