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Baked Ditalini with Three Cheeses
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- #1432
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
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"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
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.
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nutrition data
437 calories, 10 grams fat, 64 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
March 30, 2014
I think Sam must have missed a step because I found the recipe to be very good and not dry at all. The ricotta/milk mixture made enough sauce to keep it very moist and the fresh grated cheeses gave it good flavor and cheesiness. I will definitely make this again.
September 6, 2009
Well, I folllowed the recipe exactly and it didn't turn out very well. A pound of pasta combined with a small amount of a cheese mixture makes for a very dried out, bland end result. Could probably be a good recipe with some changes, or could probably be edible with some sauce dumped on it after cooking.