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Add a photoServings: 4
Ingredients
- 8 ounce Ditalini [ or possibly other small
- Â Â Pasta ]
- 1 c. Lowfat milk
- 3/4 c. Ricotta cheese, part skim
- Â Â Lowfat milk
- 1/2 c. Sharp cheddar cheese --
- Â Â Grated
- 1/2 c. Parmesan cheese
- 1/4 c. Parsley -- minced
- Â Â Salt and pepper
- 1/4 c. Dry bread crumbs
- 2 Tbsp. Margarine -- melted
Directions
- Cook and drain pasta, rinse in cool water. Meanwhile in blender, combine ricotta, and lowfat milk. Blend til smooth. Transfer to small bowl, stir in cheddar and 1/3 c. of the parmesan,parsley,salt and pepper, til well mixed. When pasta is done, stir into cheese, mix well, add in to a 10" round casserole dish. Mix bread crumbs,marg, and 1/4 c. parmesan. Sprinkle proportionately over pasta. Bake at 375 for about 35 min, til nice and brown on top.
- Note; a c. of spaghetti sauce may make it a little better. And some- thing the kids will eat. Stephen likes it the way it is.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 181 | 61% |
| Total Fat 20.49g | 26% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 1.04g | |
| Cholesterol 50mg | 17% |
| Sodium 486mg | 20% |
| Potassium 211mg | 6% |
| Total Carbs 10.78g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.95g | 3% |
| Protein 17.21g | 28% |
