Ingredients

6 oz. semolina pasta wheels

1 1/2 c. skim ricotta cheese

1 1/2 tbsp. flour

2 garlic cloves

3/4 tsp. basil and dill weed

1/2 tsp. dry mustard

1/4 tsp. salt and pepper

1/2 c. skim milk

1 c. diced tomato

4 oz. reduced fat matured Cheddar

cheese

Method

Boil water, add pasta for 8 to 10 minutes.

Drain.

In food processor, place ricotta, flour, garlic, seasoning, process until smooth.

With machine running, pour in milk until combined.

In 2-quart casserole, mix pasta with cheese.

Stir in tomato and 3 oz.

Cheddar cheese.

Sprinkle remaining cheese over top.

Bake 20-25 minutes.

Cooks Comments and Tips