5 servings
Ingredients
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
COOK pasta according to package directions, reducing cooking time by one third; drain.
COMBINE the milk and ricotta in a blender while pasta is cooking. 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 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes.
SERVE immediately.
Showing posts with label ditalini. Show all posts
Showing posts with label ditalini. Show all posts
Cranberry Bean Soup with Ditalini
Ingredients:
bacon,
canberry beans,
ditalini,
extra virgin olive oil,
garlic,
parsley,
tomato paste
10 minutes to prepare and 12 hours to soak
1 hour 30 minutes to cook
5 servings
Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)
MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving
TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.
1 hour 30 minutes to cook
5 servings
Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)
MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving
TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.
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