Baked Ditalini with Three Cheeses
1 pound Ditalini, Elbow Macaroni or other medium pasta shape – uncooked
1 cup skim milk
3/4 cup part-skim Ricotta cheese
1/2 cup grated low-fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper – to taste
1/4 cup fine bread crumbs – dry
2 tablespoons melted margarine
Prepare pasta according to package directions, reducing cooking time by one-third; drain.
While pasta is cooking, combine the milk and Ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.
Stir the pasta into the cheese mixture until well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.
Bake at 375ÂºF until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.