Veggie Macaroni and Cheese Recipe

Name: Veggie Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup white wine; 4 red bell peppers, cut into thin strips; 2 zucchini, cut into thin strips; 2 sweet onions, coarsely chopped; 15 ounces part-skim ricotta cheese; 1 tablespoon unsalted butter; 2 tablespoons flour; 1 cup skim milk; 12 ounces elbow macaroni; ¼ cup parmesan cheese, grated

Servings: persons

1
Heat oven to 375F.
2
Cook pasta in boiling water until just al dente.
3
Drain.
4
On a large skillet over medium high heat, bring wine to a boil.
5
Add bell peppers, zucchini and onion.
6
Cook, stirring occasionally, 12-15 minutes- or until vegetables are tender and most of the liquid has evaporated.
7
Season with salt and pepper to taste.
8
In a food processor , process ricotta until smooth.
9
In a small saucepan, melt butter over medium heat.
10
Add flour and cook about 2 minutes, whisking constantly.
11
Slowly whisk in milk and cook, whisking, 4-5 minutes, or until thickened.
12
In a large bowl, combine cooked pasta, vegetables, ricotta and white sauce until well mixed.
13
Season with salt and pepper and transfer to a 2.5 quart baking dish coated with cooking spray.
14
Sprinkle with parmesan cheese and bake for 25 minutes, or until golden brown and bubbly around the edges.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup white wine, 4 red bell peppers, cut into thin strips, 2 zucchini, cut into thin strips, 2 sweet onions, coarsely chopped, and more.

Yes, Veggie Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Veggie Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions