Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ditalini or Elbow Macaroni
-OR other medium pasta
-shape, uncooked
1 c Skim milk
3/4 c Part skim ricotta cheese
1/2 c Grated Cheddar cheese
-(low-fat)
1/3 c Grated Parmesan cheese +
2 tb Grated Parmesan cheese
1/4 c Chopped parsley
Salt
Freshly ground black pepper
1/4 c Fine bread crumbs, dry
2 tb 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 375 degrees F until heated through, bubbling around the edges
and the bread crumbs are golden brown, about 35 minutes. Serve
immediately.

Serves 6 as a side dish

Each serving provides: 329 Calories;16.8 g Protein; 41.5 g
Carbohydrates; 10.3 g Fat; 0 mg Cholesterol; 242 mg Sodium. Calories
from Fat: 29%

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