I made this recipe for our August Canadian Allrecipes Allstar assignment. I used this recipe as a jumping off point as I really liked the idea of the dish but wanted to use fresh vegetables since that was the main point of our assignment and my next door neighbour brought me a box of goodies from his garden. I sauteed onion, carrot, celery, green pepper and zucchini in 1 tbsp of olive oil. I only had a 15 oz can of fire roasted tomatoes so I added some tomato sauce until it was wet enough. For seasoning I used 1 tsp each of brown sugar, basil, oregano, black pepper, onion powder and garlic powder, I omitted the salt. For the roux I used 1/4 cup each butter and flour, then added 1 cup each of skim milk and 5% cream, then the Parmesan cheese. I used whole wheat spaghetti, I added Swiss Chard halfway through the cooking time. To reduce pots and pans I first cooked the pasta and Swiss Chard, then drained in the collander, then I sauteed the vegetables and made the sauce in the same pot, I added the pasta and Swiss Chard back in and mix together then transferred to my baking pan, then I rinsed it out and made the Bechamel sauce for the topping. We really enjoyed it and I would definitely make again. #FreshFaces #AllrecipesAllstarCanada
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I made this recipe for our August Canadian Allrecipes Allstar assignment. I used this recipe...