| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
P, A, S, T |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter or margarine; divided |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
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 |
tb |
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
A Message from our Provider:
“Jesus: Amazing love”