Baked Ditalini With Three Cheeses

Recipe Ingredients

1 lb	454g / 16oz	Orzo - uncooked
1 cup	237ml	Skim milk
3/4 cup	109g / 3.8oz	Part-skim ricotta cheese
1/2 cup	73g / 2.6oz	Lowfat cheddar cheese - shredded
1/3 cup	48g / 1.7oz	Grated parmesan cheese - plus 2 tbsp
1/4 cup	36g / 1.3oz	Chopped parsley
		Salt and freshly ground black pepper - to taste
1/4 cup	36g / 1.3oz	Dry bread crumbs
2 tablespoons	30ml	Margarine - melted

Recipe Instructions

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 ca Bake at 375F until heated through, bubbling around the edges and the bread crumbs.

Source:
National Pasta Association

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