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HERBED PASTA AND CHEESE 6 oz. pasta wheels 1 1/2 c. part-skim Ricotta cheese 1 1/2 Tbsp. flour 2 garlic cloves 3/4 tsp. dried basil 1/2 tsp. dry mustard 1/4 tsp. each: salt and pepper 1/2 c. skim milk 1 c. diced, seeded, peeled tomato 4 oz. Cheddar cheese In large pot of boiling water, cook pasta 8 to 10 minutes. Drain in colander and run under cold water. Preheat oven to 350 degrees. In blender, place Ricotta, flour, garlic and seasonings, process until smooth. With machine running, pour in milk, stir until well blended. In 2 quart casserole, mix pasta with cheese; stir in tomato and 3 ounces cheese. Sprin- kle remainder cheese on top. Bake for 20 to 25 minutes. Serves 4, 383 calories. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |