Swiss Cheese Sauced Pasta Shells with Crumbled Bacon
Crowned with crumbled crisp bacon and smothered in a rich Swiss cheese sauce, this fabulous casserole is the perfect way to get 50% of the RDA for calcium.
Makes 4 servings
|1||cup frozen green peas|
|10||ounces uncooked medium shell pasta|
|2-1/2||cups fat-free (skim) milk|
|3||tablespoons all-purpose flour|
|2||teaspoons Dijon mustard|
|1/8||teaspoon black pepper|
|3||ounces sliced reduced-fat Swiss cheese|
|4||slices reduced-sodium bacon, crisp-cooked and crumbled|
|1||tablespoon grated Parmesan cheese|
- Preheat oven to 325°F. Spray 12X8-inch baking pan with nonstick cooking spray; set aside. Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.
- Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add Swiss cheese and whisk until smooth.
- Place peas and pasta in bottom of prepared pan. Pour sauce evenly over pasta and peas; top with crumbled bacon. Bake 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||17 %|
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