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Baked Vegetables with Fruit Topping

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Servings: Serves 6

Cook Time: 32 minutes

Prep Time: 25 minutes


1/4 lb spaghetti, broken into pieces to make 1 cup
1 1/2 cups broccoli florets
1 1/2 cups Fresh cauliflower, florets
1 medium sweet potato, peeled and chopped into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 2 percent milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups part-skim mozzarella, grated, divided
1 each apple or pear, peeled and thinly sliced or chopped


1. Have ready a microwave-safe baking pan, such as an 8-inch square glass pan. Bring a medium pot of water to a boil. Sprinkle in about 1 tsp. salt, then add spaghetti and cook until al dente, about 8 to 9 minutes. Drain and transfer to the baking pan.
2. While the water heats and the spaghetti cooks, prepare the vegetables. Place a steamer insert in a second medium pot with about 1 inch water. Bring water to a boil and add the broccoli and cauliflower. Steam just until al dente, about 2 to 3 minutes. Transfer to the baking pan. Add the sweet potatoes to the steamer and steam until just barely tender, about 8 to 10 minutes. Transfer to the pan. Mix to combine vegetables and spaghetti.
3. Empty the water from the steaming pot, add butter, and melt over medium heat. Sprinkle flour on the butter and whisk until well combined ? it should be a paste-like texture. Add milk a few tablespoons at a time, whisking constantly. The consistency should thicken slightly to coat the back of a spoon after 5 to 7 minutes. Do not bring to a boil. Stir in salt and pepper and 1 cup of the cheese until melted and sauce is smooth, about 30 to 45 seconds. Sauce should be the consistency of thin pancake batter. Pour sauce over vegetables in pan and mix to combine.
4. Arrange slices of apple or pear over the vegetables, then sprinkle surface with remaining 1 cup cheese.
5. Cook in microwave on high until cheese is bubbly and beginning to brown, about 10 minutes. Let rest 2 minutes, then serve hot.
Source: Hannaford fresh Magazine, September - October 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 8 g (40%)
Cholesterol 35 mg (11%)
Sodium 430 mg (17%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 3 g (12%)
Protein 15 g (25%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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