| 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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