Preheat the oven to 350 degrees.
Cook the shells as directed on the package; drain.
Toast the bread until crisp; process or crush into fine crumbs.
Sauté the bell pepper, broccoli and onion in the olive oil over medium heat in a large saucepan 3 to 4 minutes or until tender, stirring occasionally.
Stir in the seasonings and flour until the vegetables are coated.
Whisk in the milk; cook over medium heat until thickened, stirring constantly.
Remove from the heat.
Reserve 1/2 cup cheese; add the remainder to the milk mixture, stirring until melted.
Stir in the shells.
Turn into an 8 or 9-inch square baking dish coated with vegetable cooking spray.
Combine the reserved cheese and crumbs and sprinkle evenly over the top.
Bake 15 to 20 minutes or until hot and bubbly.
Let stand 5 minutes before serving.
Makes 6 servings.
Ingredients
Directions
Preheat the oven to 350 degrees.
Cook the shells as directed on the package; drain.
Toast the bread until crisp; process or crush into fine crumbs.
Sauté the bell pepper, broccoli and onion in the olive oil over medium heat in a large saucepan 3 to 4 minutes or until tender, stirring occasionally.
Stir in the seasonings and flour until the vegetables are coated.
Whisk in the milk; cook over medium heat until thickened, stirring constantly.
Remove from the heat.
Reserve 1/2 cup cheese; add the remainder to the milk mixture, stirring until melted.
Stir in the shells.
Turn into an 8 or 9-inch square baking dish coated with vegetable cooking spray.
Combine the reserved cheese and crumbs and sprinkle evenly over the top.
Bake 15 to 20 minutes or until hot and bubbly.
Let stand 5 minutes before serving.
Makes 6 servings.
