Baked ditalini with three cheeses

6 Servings

Ingredients

Quantity Ingredient
1 pounds Ditalini or Elbow Macaroni OR other medium pasta shape, uncooked
1 cup Skim milk
¾ cup Part skim ricotta cheese
½ cup Grated Cheddar cheese (low-fat)
⅓ cup Grated Parmesan cheese +
2 tablespoons Grated Parmesan cheese
¼ cup Chopped parsley
Salt
Freshly ground black pepper
¼ cup Fine bread crumbs, dry
2 tablespoons Melted margarine

Directions

Prepare pasta according to package directions, reducing cooking time by one-third; drain.

While pasta is cooking, combine the milk and ricotta in a blender.

Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, ⅓ cup of the Parmesan cheese, the parsley and salt and pepper.

Stir the pasta into the cheese mixture until well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.

Bake at 375 degrees F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.

Serves 6 as a side dish

Each serving provides: 329 Calories;16⅘ g Protein; 41½ g Carbohydrates; 10.3 g Fat; 0 mg Cholesterol; 242 mg Sodium. Calories from Fat: 29%

Copyright National Pasta Association () (Reprinted with permission)

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