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Ingredientes
- 1 lb ditalini or possibly orzo
- 1 c. 1% low-fat lowfat milk
- 3/4 c. part-skim ricotta cheese
- 1/2 c. lowfat cheddar cheese shredded
- 1/3 c. grated Parmesan cheese plus 2 tbsp
- 1/4 c. minced parsley Salt and freshly grnd black pepper to taste
- 1/4 c. dry bread crumbs
- 2 Tbsp. margarine melted
Direcciones
- Prepare pasta according to package directions, reducing cooking time by one-third; drain.
- While pasta is cooking, combine the lowfat milk and ricotta in a blender. Blend till smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 c. of the Parmesan cheese, the parsley and salt and pepper.
- Stir the pasta into the cheese mix till well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 Tbsp. of Parmesan cheese in a small bowl till thoroughly mixed. Sprinkle mix proportionately over casserole.
- Bake at 375F till heated through, bubbling around the edges and the bread crumbs.
- NOTES : Well, we got one nice day in NH yesterday and had our first cookout of the season (Better late than never!). Along with hubby's hotdogs and my garden burger on the grill and baked beans, we had this macaroni and cheese dish. I made it with orzo and it turned out to be very good. It's not your traditional creamy, made with Velveeta and cheddar (traditional for me anyway) mac and cheese, but it was very good all the same!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 417 | |
| Calories from Fat 94 | 23% |
| Total Fat 10.78g | 13% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.7g | |
| Cholesterol 18mg | 6% |
| Sodium 253mg | 11% |
| Potassium 257mg | 7% |
| Total Carbs 62.12g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.52g | 3% |
| Protein 16.71g | 27% |
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