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)