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Ingredientes
- 6 ounce. semolina pasta wheels
- 1 1/2 c. skim ricotta cheese
- 1 1/2 tbsp. flour
- 2 garlic cloves
- 3/4 teaspoon basil and dill weed
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt and pepper
- 1/2 c. skim lowfat milk
- 1 c. diced tomato
- 4 ounce. reduced fat matured Cheddar cheese
Direcciones
- Boil water, add in pasta for 8 to 10 min. Drain.
- In food processor, place ricotta, flour, garlic, seasoning, process till smooth. With machine running, pour in lowfat milk till combined.
- In 2-qt casserole, mix pasta with cheese. Stir in tomato and 3 ounce. Cheddar cheese. Sprinkle remaining cheese over top. Bake 20-25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 2 servings | |
| Calories 347 | |
| Calories from Fat 176 | 51% |
| Total Fat 19.57g | 24% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 526mg | 22% |
| Potassium 488mg | 14% |
| Total Carbs 18.65g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.49g | 4% |
| Protein 24.38g | 39% |
