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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 5 |
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Ingredients:
1 box(es) pasta cooked al dente |
1 ounce(s) monterey jack cheese shredded |
1 ounce(s) muenster cheese shredded |
2 tablespoon(s) fat free ricotta |
1 teaspoon(s) butter |
1 tablespoon(s) parmesan cheese optional |
green beans optional |
Directions:
1. After pasta is cooked and strained, put back in the hot pot with the heat off. Melt butter into hot pasta quickly. Add both shredded cheeses and stir until melted. Add ricotta (the fat free kind is more loose so it mixes better, but you can use any kind). If the pasta is getting cold put the heat back on low and keep stirring. Serve with parmesan cheese if you like. Also, if you make this dish as the whole meal, you can throw in your favorite vegetable with the pasta, my family likes it with green beans. For a while, my one son even liked it with a small amount of marinara sauce and we called it pink pasta! So many different things you can do with it!
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