Serves: 6
Total Calories: 878

6 cups hot cooked tricolored wheel-shaped pasta
3 cups hot cooked broc-o-flower or broccoli flowerets (about 1 pound)
3 cups peeled and chopped cooked acorn squash or buttercup or butternut
1/2 cup , chopped green onion
1/2 cup chopped celery
2 cups milk
1 cup part-skim or regular ricotta cheese
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
1/2 cup soft bread crumbs
2 tablespoons grated fresh Parmesan cheese
2 tablespoons shredded gouda cheese

Heat oven to 375°. Grease 3-quart casserole. Mix pasta, broc-o-flower, squash, green onions and celery. Mix milk, ricotta, cornstarch, salt, pepper and nutmeg. Pour over pasta, mix well. Spoon into casserole. Sprinkle with remaining ingredients. Bake uncovered about 35 minutes or until golden brown.
1 Serving: Calories 390 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 25mg Sodium 800mg Carbohydrate 67g (Dietary Fiber 7g) Protein 20g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 878
Calories from Fat: 49

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