Baked Ditalini with Three Cheeses
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low fat Cheddar cheese
1/3 cup grated Parmesan cheese PLUS
2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
salt and freshly ground black pepper, to taste
1/4 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, 1/3 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/57/Baked_Ditalini_with_Three_Cheeses41225.shtml
Recipe ID: 1432
Nutrition:
per serving: 437 calories, 10g fat, 64g carbohydrates, 20g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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