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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This baked macaroni and cheese casserole contains three different types of cheeses and a topping of crisp breadcrumbs. This dish has plenty of protein for a meat-free main dish. Ingredients:
3 cups (12 ounces) uncooked penne (tube-shaped pasta) |
1 (12-ounce) carton 2% low-fat cottage cheese |
1/2 cup (2 ounces) finely shredded sharp cheddar cheese |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
cooking spray |
3 tablespoons panko (japanese breadcrumbs) |
1 tablespoon minced fresh flat-leaf parsley |
Directions:
1. Preheat oven to 375°.
2. Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
3. Place cottage cheese in a food processor; process until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper. Add the cheese mixture to pasta, and stir well. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
4. Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375° for 10 minutes.
5. Preheat broiler (do not remove dish from the oven).
6. Broil pasta 1 minute or until top browns.
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