|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.