50+ Friends Club Cookbook -- Pasta & Rice - Everything But the Kitchen Sink

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Everything But the Kitchen Sink

From the Kitchen of: BabyBoomer
Source: The Golfer's Cookbook

1	Lb.	Tomato, spinich or egg pasta shells
2	Tbsp.	Butter
1	Tbsp.	Flour
1 1/2	Cups	Milk
1	Cup	Mozzarella cheese, diced
1	Cup	Ricotta cheese
1/2	Cup	Scallions, thinly sliced
1	Tsp.	Oregano
1	Tsp.	Basil
3	Cups	Broccoli flowerettes
		Steamed for one minute
1	Cup	Green pepper, sliced
2	Cups	Cherry tomatoe's, cut in half
1/4	Cup	Parsley, chopped

Cook pasta according to package directions and drain.

Melt butter over medium heat, add flour and stir with a whisk for 2 minutes.

Stir in the milk and cook for 5 minutes.

Add the cheese, stirring constantly; add the scallions, oregano and basil and stir constantly over low heat.

When cheese sauce becomes smooth, remove from heat.

Toss the hot drained pasta with the broccoli, green peppers and tomatoes. Pour the sauce over all and toss again.

Sprinkle with parsley and parmesan cheese (if desired) and serve at once.