Baked Ditalini with Three Cheeses

1 lb ditalini, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup reduced fat Cheddar cheese, grated
1/4 cup parsley, chopped
1/3 cup Parmesan cheese, grated, plus 2 tbsp Parmesan cheese, grated
1/4 cup fine dry bread crumbs






1. Prepare pasta according to package directions, reducing cooking time by one-third; drain.

2. While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth.

3. Transfer ricotta mixture to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

4. Stir the pasta into the cheese mixture until well blended.

5. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.

6. Bake at 375 degrees F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.