“I got this recipe from Deborah Madison's book Vegetarian Cooking for Everyone. i am always looking to try new pasta recipes and then make them low carb using dreamfields pasta. unfortunately, this website always computers the carb count on traditional pastas, not low carb ones :(”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the oil in a saucepan (you can use butter, but i am trying to keep things lighter).
  2. Add the celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
  3. Stir in the flour and cook for 1 minute, then quickly whisk in the milk.
  4. Simmer for 15 minutes, stirring occasionally.
  5. Season the sauce with 1 teaspoon salt, pepper to taste, and the mustard.
  6. Preheat the oven to 350 degrees and lightly butter or oil a 3 quart baking dish.
  7. Cook the ziti in plenty of boiling salted water until barely done.
  8. Drain it in a colander, then rinse under cold water.
  9. Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
  10. Bake until bubbly and brown on top, approximately 25-30 minutes.

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