Categories: Main Dish, Vegetarian Casserole
Ingredients
- 3 tablespoons butter (or olive oil or a mix of both)
- 1 celery rib, finely chopped
- 8 ounces mixed mushrooms (white, baby bella, shitake or other)
- 2 leeks, quartered lengthwise, sliced
- 1 teaspoon dried marjoram
- 1/4 cup flour
- 3 cups milk, warmed (I use rice milk)
- salt
- fresh ground black pepper
- 1/8 teaspoon grated nutmeg
- 1 tablespoon mustard
- 1 lb ziti pasta
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup fresh breadcrumb
- 2 tablespoons fresh parsley, chopped
Directions
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Warm the butter in a saucepan. Add celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
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Stir in flour and cook 1 more minute, then quickly whisk in the milk.
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Simmer 15 minutes, stirring occasionally. Season the sauce with 1 teaspoons salt, pepper(to taste) and nutmeg and mustard.
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Preheat the oven to 350*F.
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Lightly butter or oil a 3 quart baking dish. Cook the ziti in plenty of boiling water until barely done(usually 2 minutes less than called for on package). Drain in a colander, then rinse under cold water.
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Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
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Bake until bubbling and browned on top, about 25-30 minutes.