Macaroni with Mozzarella and Vegetables

Zelda Hopkins


I got this recipe from the ladies from the Independent Living Group. They are quite a bunch of ladies and gentlemen. So you may get several recipes from them.


★★★★★ 1 vote

serves 4
15 Min
25 Min
Stove Top


  • 12 oz
    macaroni, cooked
  • 2 tsp
    olive oil
  • 1 large
    red onion, chopped
  • 1 large
    red or yellow bell pepper, chopped
  • 1 medium
    zucchini, diced
  • 2 clove
  • 1/2 c
    dry white wine
  • 1 Tbsp
  • 1 tsp
    dried oregano
  • 3/4 tsp
  • 1 c
    chicken broth, low salt
  • 2 tsp
    cornstarch mixed with 1 tbsp. water
  • 1 c
    mozzarella cheese, cubed

How to Make Macaroni with Mozzarella and Vegetables


  1. In a large pot of boiling water, Cook the macaroni until just tender. Drain well. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes. Add the zucchini, garlic, wine, paprika, oregano, and salt and cook until the zucchini is softened, about 5 minutes. Add the broth and cornstarch mixture to the skillet and cook, Stiring, until slightly thickened, about 2 minutes. Stir the macaroni into the pan and remove from heat. Stir in the mozzarella, tossing to combine. Then serve.

Printable Recipe Card

About Macaroni with Mozzarella and Vegetables

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: American
Hashtag: #Kids

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