Alfredo Pasta Casserole with Vegetables and Veal

Ingredients

• 750 ml (3 cups) rotini
• 30 ml (2 tbsp) canola oil
• 450 g (1 lb) ground Quebec veal
• Salt and pepper to taste
• 1 small onion, chopped
• 1 small zucchini, diced
• 1 red bell pepper, finely diced
• 1 227-g package white mushrooms, sliced
• 15 ml (1 tbsp) minced garlic
• 375 ml (1 ½ cups) shredded mozzarella

For the Alfredo sauce

• 60 ml (1/4 cup) butter
• 60 ml (1/4 cup) all-purpose flour
• 500 ml (2 cups) milk
• 250 ml (1 cup) 35% cooking cream
• 180 ml (3/4 cup) grated Parmesan cheese
• 1 pinch nutmeg
• Salt and pepper to taste

Preparation

1. Preheat the oven to 205°C (400°F).
2. In a large pot of boiling salted water, cook the rotini until al dente. Drain.
3. In the same pot, heat the canola oil over medium-high heat. Cook the ground veal for 4 to 5 minutes, breaking it up with a spatula, until it loses its pink color. Season with salt and pepper.
4. Add the onion, zucchini, bell pepper, and mushrooms to the pot. Continue cooking for 5 to 7 minutes over medium heat, until the vegetables are slightly tender.
5. Add the garlic and continue cooking for 1 minute. Remove from heat.
6. In another pot, melt the butter over medium heat. Sprinkle with flour and cook for 1 minute, stirring constantly.
7. Gradually whisk in the milk and cream. Add the Parmesan and nutmeg. Season with salt and pepper. Bring to a boil while whisking, then simmer for 2 to 3 minutes over low heat, stirring, until thickened.
8. Add the rotini and the veal mixture to the Alfredo sauce. Stir gently to coat all the ingredients evenly with the sauce.
9. Lightly oil a baking dish, then transfer the mixture to it. Smooth the surface and sprinkle with mozzarella. Bake for 20 to 25 minutes.
10. Set the oven to the “broil” setting. Continue baking for 2 minutes, until the cheese is golden brown.