This Three Cheese Macaroni Casserole is a macaroni and cheese lover's dream. Healthy upgrades make it nourishing for the whole family. Serves: 10 servings, about 1½ cups each
1 lb. dry whole wheat macaroni (or penne pasta)
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups chopped broccoli
2 cloves garlic, chopped
2½ cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Nonstick cooking spray
Preheat oven to 375° F.
Cook macaroni to al dente according to package directions. Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat. Add onion, bell peppers, and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
Combine ricotta cheese, mozzarella cheese and Parmesan cheese in a large bowl; mix well. Add macaroni, onion mixture, and basil; mix well. Season with salt and pepper if desired; mix well.
Place macaroni mixture in a 13 x 9-inch ceramic (or glass baking dish) that has been coated with spray. Bake for 25 to 28 minutes, or until cheese is bubbling.