Baked Ditalini with Three Cheeses

• 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 tbsp. grated Parmesan cheese
• 1/4 cup chopped parsley
• Salt and freshly ground black pepper to taste
• 1/4 cup fine bread crumbs, dry
• 2 tbsp. melted margarine

Preparation

1 Prepare pasta according to package directions, reducing cooking time by one-third; drain.
2 While pasta is cooking, combine the milk and ricotta in a blender.
3 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.
4 Stir the pasta into the cheese mixture until well blended.
5 Transfer to a 10-inch round casserole dish.
6 Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.
7 Bake at 375-o F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.

Source: National Pasta Association