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That DamnYankee!!
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Here's my current go to. It fairly healthy (Lo-Fat). I use Kraft 2% or Cabot fat free cheeses and no one knows it's lo-fat. To make it a main dish I add a couple grilled, diced chicken breasts or 2 cans of tuna and a can of corn or Veg-All. I submitted this recipe to Cooking Light Magazine and it will be in the DEC09 issue:

Two Pepper Rigatoni and Cheese

5 cups uncooked rigatoni (16 ounces uncooked pasta)
2 tablespoons butter, divided or 2 TBSP EVOO
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
3 cups fat-free milk
1 cup (4 ounces) shredded fontina cheese (or Kraft Italian Blend)
1 cup (4 ounces) grated aged sharp cheddar cheese
1 finely chopped pickled or fresh jalapeno pepper
¾ teaspoon salt
½ cup sliced green onions
Cooking spray
1/2 cup bread crumbs

1) Preheat oven to 375°.

2) Cook pasta according to package directions. Drain well; place in a large bowl.

3) Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add bell pepper; sautée 5 minutes or until tender. Add to pasta.

4) Add flour to pan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Add cheeses, stirring until cheeses melt and mixture is smooth. Stir in jalapeno and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

5) Melt remaining 1 tablespoon butter. Combine butter and breadcrumbs in a small bowl; toss well until blended. Sprinkle breadcrumb mixture over pasta mixture. Bake at 375° for 15 minutes or until browned. Yield: 8 servings (serving size: 1 cup).
 
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