This contemporary version of an old favorite is a rich source of calcium. Just one serving has 46% of the RDA of calcium.
Makes 6 servings
|2||cups uncooked penne pasta|
|Nonstick cooking spray|
|2||slices whole wheat bread, cut into cubes|
|2||cups fat-free cottage cheese|
|2||cups (8 ounces) shredded reduced-fat Cheddar cheese|
|1||cup chopped plum tomatoes, divided|
|1/3||cup sliced green onions|
|1/4||cup grated Parmesan cheese|
|1/4||cup reduced-fat (2%) milk|
- Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place bread cubes in skillet; spray bread cubes lightly with cooking spray. Cook and stir 5 minutes or until bread cubes are browned and crisp.
- Preheat oven to 350°F. Combine pasta, cottage cheese, Cheddar cheese, 3/4 cup tomatoes, green onions, Parmesan cheese and milk in medium bowl. Spray 2-quart casserole with nonstick cooking spray. Place pasta mixture in casserole. Top with remaining 1/4 cup tomatoes and cooled bread cubes.
- Bake 20 minutes or until heated through.
|Serving Size:||1-1/3 cups penne|
|Calories from Fat||24 %|
|Total Fat||9 g|
|Saturated Fat||5 g|
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