|1 lb • Ditalini, Elbow Macaroni or other medium pasta shape|
|1 cup • Skim milk|
|3/4 cup • Part skim ricotta cheese|
|1/2 cup • Low-fat Cheddar cheese|
|1/3 cup 2 tbsp • Parmesan cheese - grated|
|1/4 cup • Parsley - chopped|
|Salt to taste|
|Black pepper to taste|
|1/4 cup • Fine bread crumbs|
|2 tbsp • Butter - melted|
Prepare pasta, 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, butter 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.