Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Baked Ditalini With 3 Cheeses Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 186 | 53% |
| Total Fat 21.11g | 26% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 1.04g | |
| Cholesterol 47mg | 16% |
| Sodium 759mg | 32% |
| Potassium 461mg | 13% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.21g | 7% |
| Protein 18.64g | 30% |
Ingredients Convert Measures
- 8 ounce Ditalini [ or possibly other small
- Pasta ]
- 1 c. Lowfat milk
- 3/4 c. Ricotta cheese, part skim
- Lowfat milk
- 1/2 c. Sharp cheddar cheese --
- Grated
- 1/2 c. Parmesan cheese
- 1/4 c. Parsley -- minced
- Salt and pepper
- 1/4 c. Dry bread crumbs
- 2 Tbsp. Margarine -- melted
Directions
- Cook and drain pasta, rinse in cool water. Meanwhile in blender, combine ricotta, and lowfat milk. Blend til smooth. Transfer to small bowl, stir in cheddar and 1/3 c. of the parmesan,parsley,salt and pepper, til well mixed. When pasta is done, stir into cheese, mix well, add in to a 10" round casserole dish. Mix bread crumbs,marg, and 1/4 c. parmesan. Sprinkle proportionately over pasta. Bake at 375 for about 35 min, til nice and brown on top.
- Note; a c. of spaghetti sauce may make it a little better. And some- thing the kids will eat. Stephen likes it the way it is.
