| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | A, P, S, T | 6 | Servings |
INGREDIENTS
| 5 | T | Butter or margarine, divided |
| 3 | T | Flour |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | t | Ground nutmeg |
| 2 1/4 | c | Milk |
| 1/2 | lb | Medium shells, cooked |
| drained | ||
| 1 | c | POLLY-O All Natural Whole |
| Milk Ricotta Cheese | ||
| 8 | oz | POLLY-O Pizza Shreds 4 |
| Cheese Blend | ||
| 1 | Tomato, sliced | |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | POLLY-O All Natural Grated |
| Parmesan Cheese | ||
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
MELT 3 tablespoons of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low; simmer 3 to 5 minutes. TOSS shells with white sauce and ricotta cheese. Spoon 1/2 of the pasta mixture into 2-quart casserole; sprinkle with 1 1/2 cups of the pizza shreds. Top with remaining pasta mixture and pizza shreds. Top with tomato slices. TOSS bread crumbs, parmesan cheese, remaining 2 tablespoons butter, melted and parsley in small bowl; sprinkle over tomatoes. BAKE at 350° for 20 to 25 minutes or until thoroughly heated. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 302
Total Fat: 34.4g
Cholesterol: 79.7mg
Sodium: 1025.8mg
Potassium: 598.2mg
Carbohydrates: 44g
Fiber: 5.4g
Sugar: 7.4g
Protein: 27.9g