Now you can enjoy a cheesy pasta made healthier without the addition of heavy cream or butter. The pasta is cooked in a flavorful unsalted broth and the cheese sauce is made with evaporated lowfat milk and no added salt. And a much more manageable serving size is tucked into hollowed out zucchini or tomatoes.
20m
PREP TIME
45m
COOK TIME
432
CALORIES
11
INGREDIENTS
Now you can enjoy a cheesy pasta made healthier without the addition of heavy cream or butter. The pasta is cooked in a flavorful unsalted broth and the cheese sauce is made with evaporated lowfat milk and no added salt. And a much more manageable serving size is tucked into hollowed out zucchini or tomatoes.
20m
PREP TIME
45m
COOK TIME
432
CALORIES
11
INGREDIENTS
Ingredients 4 (2 vegetable boats) Servings
-
1
cup
Kitchen Basics® All Natural Unsalted Chicken Stock
![substitution]( "substitution")
Substitutions available
- Unsalted Vegetable Stock
-
1 1/2
cups
small shell
pasta
![substitution]( "substitution")
Substitutions available
- any small pasta shapes
-
4
medium
zucchini , 6 to 7 inches
![substitution]( "substitution")
Substitutions available
- large plum tomatoes (or a combination of each)
- 1 cup lowfat 2% evaporated milk
- 1 teaspoon French's® Classic Yellow Mustard
- 1 tablespoon flour
- 1/2 teaspoon McCormick® Basil Leaves
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/8 teaspoon McCormick® Ground Pepper Black
- 1 1/2 cups finely shredded sharp Cheddar cheese, divided
- 1/4 cup panko bread crumbs
INSTRUCTIONS
- 1 Preheat oven to 350°F. Pour stock into medium saucepan. Add water to fill pan 3/4 full. Bring to boil on medium-high heat. Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally. Drain and rinse pasta.
- 2 Meanwhile, halve the zucchini or tomatoes lengthwise. Using a small spoon to scoop out small amount of flesh and seeds. Place vegetables in 11x7-inch pan sprayed with no stick cooking spray. Set aside.
- 3 Heat milk in medium saucepan on medium heat. Stir in mustard with wire whisk. Add flour, basil, oregano and pepper; whisk until well blended. Cook and stir 1 minute or until thickened. Add 1 cup of the cheese; stir until smooth. Stir in cooked pasta. Spoon pasta into vegetable boats, mounding as needed. Sprinkle with remaining 1/2 cup cheese then panko.
- 4 Bake, uncovered, 30 minutes or until vegetable boats are tender.
NUTRITION INFORMATION
(per Serving)
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