Recipe - Pepper Coated Roast Beef With Red Pepper-Basil Butter

8 ounce Macaroni or rigatoni

SAUCE
1 tablespoon Olive oil
1 lg Onion(s), finely chopped
3 Garlic clove(s), minced
2 Red bell peppers
2 Yellow bell peppers
1 Green bell pepper or
2 Ancho chilies for more spice
One fourth cup Flour
3 cup Skim milk
1 cup (to 1 One half cups)
Feta cheese
2 tablespoon Dill, chopped or
1 tablespoon Dried dill
1 tablespoon Dijon mustard
Salt and pepper
1 ds Cayenne pepper
1 ds Grated nutmeg
Cooking spray
One half cup Toasted bread crumbs

1. Bring 4 qts of lightly salted water to a rolling boil in a large pot.
Cook the macaroni until al dente, about 8 min. Drain the macaroni in a
colander, rinse with cold water to cool, and drain well. Preheat the oven
to 400 F.

2. Meanwhile, prepare the sauce. Heat the olive oil in a large nonstick
saut‚ pan. Add the onion, garlic, and peppers and cook over medium heat
until the vegetables are soft and aromatic, but not brown, about 4 min.
Stir in the flour and cook for 1 min more. Stir in the skim milk and bring
to a boil, stirring steadily. Simmer the sauce until thickened, about 1
min. Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg
to taste. The sauce should be highly seasoned.

3. Stir the macaroni into the sauce. Spoon the mixture into a 8x12inch
baking dish which has been lightly sprayed with oil. Sprinkle the top with
bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and
golden brown, 3040 min.

HighFlavor, LowFat Pasta by Stephen Raichlen ISBN 0670865818 pg 2930
Posted to MMRecipes Digest V3 #342

From: LVORTIZ@aol.com

Date: Fri, 13 Dec 1996 20:17:57 0500