| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casseroles | 4 | Servings | |
INGREDIENTS
| 8 | oz | Ditalini [ or other small |
| Pasta ] | ||
| 1 | c | Milk |
| 3/4 | c | Ricotta cheese, part skim |
| Milk | ||
| 1/2 | c | Sharp cheddar cheese — |
| Grated | ||
| 1/2 | c | Parmesan cheese |
| 1/4 | c | Parsley — chopped |
| Salt and pepper | ||
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Margarine — melted |
INSTRUCTIONS
Cook and drain pasta, rinse in cold water. Meanwhile in blender, combine ricotta, and milk. Blend til smooth. Transfer to small bowl, stir in cheddar and 1/3 cup of the parmesan,parsley,salt and pepper, til well mixed. When pasta is done, stir into cheese, mix well, add to a 10" round casserole dish. Mix bread crumbs,marg, and 1/4 cup parmesan. Sprinkle evenly over pasta. Bake at 375 for about 35 minutes, til nice and brown on top. Note; a cup of spaghetti sauce may make it a little better. And some- thing the kids will eat. Stephen likes it the way it is. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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