Recipe - Italian Macaroni And Cheese

5 tablespoon Butter or margarine; divided
3 tablespoon Flour
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Ground nutmeg
2 One fourth cup Milk
One half pound Medium shells; cooked,
drained
1 cup POLLYO All Natural Whole
Milk Ricotta Cheese
8 ounce POLLYO Pizza Shreds 4
Cheese Blend
1 Tomato; cut or sliced up
One fourth cup Dry bread crumbs
One fourth cup POLLYO All Natural Grated
Parmesan Cheese
2 tablespoon Chopped fresh parsley

MELT 3 tablespoons of the butter in large saucepan on low heat. Stir in
flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in
milk until smooth. Stirring constantly, cook on medium heat until mixture
boils and thickens. Reduce heat to low; simmer 3 to 5 minutes.

TOSS shells with white sauce and ricotta cheese. Spoon One half of the pasta
mixture into 2quart casserole; sprinkle with 1 One half cups of the pizza
shreds. Top with remaining pasta mixture and pizza shreds. Top with tomato
slices.

TOSS bread crumbs, parmesan cheese, remaining 2 tablespoons butter, melted
and parsley in small bowl; sprinkle over tomatoes.

BAKE at 350° for 20 to 25 minutes or until thoroughly heated.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 19, 1998