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Baked Ditalini with Three Cheeses

Baked Ditalini with Three Cheeses

Easy, cheesy pasta dish that will have your kids asking for more.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 pound ditalini, elbow macaroni or other medium pasta shape, uncooked
  • 1 cup skim milk
  • ¾ cup part skim ricotta cheese
  • ½ cup grated low-fat cheddar cheese
  • ⅓ cup plus 2 tablespoons grated Parmesan cheese
  • ¼ cup chopped parsley
  • Salt and freshly ground black pepper to taste
  • ¼ cup fine bread crumbs, dry
  • 2 tablespoons melted margarine


1. Preheat oven to 375°F. 

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

3. While pasta is cooking, combine milk and ricotta in a blender and blend until smooth. Transfer to a medium mixing bowl and stir in cheddar cheese, ⅓ cup of Parmesan cheese, parsley and salt and pepper.

4. Stir pasta into cheese mixture until well blended.

5. Transfer to a 10-inch round casserole dish.

6. Stir bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.

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

Source: National Pasta Association

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