Ingredients

8 oz. dried fusilli, cooked and drained
10 oz. frozen broccoli florets, thawed
1 14 1/2 oz. can diced tomatoes, drained
Cooking spray
1 onion, chopped
3 Tbs. all-purpose flour
2 C. skim milk
8 oz. fat-free cream cheese
1 1/2 C. shredded reduced-fat cheddar, divided
1/4 C. grated parmesan
Salt and pepper

COLUMN A
Penne
Long fusilli
Small shells
Ziti
Cavatappi
Tricolor rotini
Rigatoni

COLUMN B
Frozen spinach, thawed
Frozen peas, thawed
Links cooked sausage
1/2 C. cooked mushrooms
1 C. cooked ham, diced
Frozen asparagus spears, thawed
1 C. cooked diced chicken breast

COLUMN C
Pepper Jack
Pizza blend
Mozzarella
Provolone
Gruyere
Gouda
Fontina

Directions

Heat oven to 375 degrees. Add pasta to a greased 6-C. oven-proof casserole. Stir in broccoli (or another item from Column B) and diced tomatoes. In nonstick skillet coated with cooking spray, cook onion 3 minutes or until translucent. Sprinkle with flour; cook, stirring, 1 minute more or until flour just begins to turn golden. Slowly whisk in milk until mixture is free of lumps and flour is incorporated.

Stir in cream cheese; cook, stirring, until cheese dissolves and mixture is smooth. Bring to a simmer and stir in 3/4 C cheddar (or your choice of cheese from Column C) and Parmesan; stir until cheeses melt. Pour over pasta and vegetables; toss to coat. Season with salt and pepper. Sprinkle with 3/4 C cheddar (or the cheese chosen from Column C). Bake 20 minutes or until golden.

343 WAYS: Follow the basic recipe, substituting ingredients from columns A, B and C as suggested. Always use the ingredient amounts called for in the recipe unless otherwise specified in the chart.

From: First for Women, 1/29/01