Baked Ditalini With Three Cheeses
Serves 6 as a side dish
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 plus 2 tbsp. grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tbsp. melted butter
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, butter and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.
Bake at 375-o F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.