Marinara Mac & Cheese with Zucchini, Corn & Green Onion
Entree American
25 Minutes
8 Servings
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Ingredients:

  • 1 box Barilla® Elbows
  • 1 jar Market District Marinara sauce
  • 2 tablespoons extra virgin olive oil
  • 2 medium zucchini, sliced half moon
  • 1 cup Giant Eagle corn
  • 1 cup heavy cream
  • ½ cup mozzarella, shredded
  • ¼ cup Gruyere, shredded
  • ¼ cup Cheddar, shredded
  • ½ cup green onions, chopped
  • Salt and white pepper to taste

Instructions:

  • Bring a large pot of water to a boil.
  • Meanwhile in a 12-inch skillet heat olive oil then sauté zucchini and corn for 3-4 minutes or until lightly browned.
  • Add cream and marinara sauce; season with salt and pepper. Bring the sauce to a simmer.
  • Cook pasta according to package directions. Drain pasta then combine with the sauce.
  • Remove skillet from the heat and gently fold in the cheese.
  • Garnish with green onions then serve.