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Mostaccioli with Three Cheese Sauce and Grilled Vegetables
Mostaccioli con Salsa ai Formaggi e Verdure alla Griglia

Ease of preparation:  

Prep Time: 1 hour

Cook time: 30 minutes

Servings: 4-6

Regions: Sicilia

Wine pairing: White

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Ingredients

1 box BARILLA Mostaccioli
1 jar BARILLA Three Cheese Sauce
1 medium (1/2 pound)zucchini
1 medium (12 ounces)eggplant
to tastesalt
2 heads (6 ounces)endive
4 tablespoons, dividedextra virgin olive oil
1 tablespoonfresh oregano, chopped


SLICE zucchini and eggplant lengthwise into 1/2 inch thick sdlices. Season lightly with salt and place in colander to drain for 1 hour.
BRING a large pot and another small pot of water to a boil.
CUT end off endive and seaparate the leaves. Blanch endive, by submerging in small pot of boiling water for 1 minute, then immediately immerse in cold, iced water to stop the cooking process.
BRUSH vegetables with olive oil. Grill on high heat until tender. When cooled, chop vegetables and set aside.
COMBINE Italian Cheese Sauce with vegetables in a large skillet. Heat thoroughly and set aside.
COOK pasta according to package directions. Drain and add to sauce; toss gently.
TRANSFER to a serving platter or bowl. Sprinkle with chopped oregano and drizzle with additional olive oil.




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