Baked Ditalini With Three Cheeses

Directions

1. Prepare pasta according to package directions, reducing cooking time by one-third; drain.
2. While pasta is cooking, combine the lowfat milk and ricotta in a blender. Blend till smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 c. of the Parmesan cheese, the parsley and salt and pepper.
3. Stir the pasta into the cheese mix till well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 Tbsp. of Parmesan cheese in a small bowl till thoroughly mixed. Sprinkle mix proportionately over casserole.
4. Bake at 375F till heated through, bubbling around the edges and the bread crumbs.
5. NOTES : Well, we got one nice day in NH yesterday and had our first cookout of the season (Better late than never!). Along with hubby's hotdogs and my garden burger on the grill and baked beans, we had this macaroni and cheese dish. I made it with orzo and it turned out to be very good. It's not your traditional creamy, made with Velveeta and cheddar (traditional for me anyway) mac and cheese, but it was very good all the same!