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1
Heat oil in a large skillet, add onion and saute until softened.
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2
Add thyme and garlic and cook for 1 minute more.
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3
Add cream cheese and chicken broth to onion mixture and heat till cream cheese melts.
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4
Meanwhile, in a large saucepan or dutch oven, bring a large amount of water to a boil as for pasta.
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5
Add carrots and boil for 3 minutes, add cauliflower and boil for 3 minutes more.
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6
Add broccoli and cook for an additional 3 minutes (times are approximate - adjust as necessary for your liking and size of vegetable pieces).
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7
Remove vegetables with a slotted spoon, then boil pasta following directions on the box/bag.
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8
Alternatively, you can start cooking pasta first and add vegetables in reverse order - your choice.
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9
I have done both with success.
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10
Drain pasta.
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11
Combine vegetables, cream cheese mixture, pasta, cream, monterey jack and feta cheeses, sausage,and tomatoes (with juice) in a VERY LARGE BOWL (or conversely, 2 large bowls) and mix well.
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12
Pour or scoop mixture into 2 or 3 casserole dishes.
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13
Can be held in the refrigerator for up to 3 days or bake at 350 degrees for 45 minutes (covered with foil for 30 minutes, then uncovered for 15 minutes).
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14
If heating from refrigerator, allow 45 minutes covered and 15 minutes uncovered.
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15
This is easily adaptable to vegetables of your liking (or whatever is lurking in your crisper).
