1/4 cup finely grated fresh parmigiano-regianno cheese, divided
1 pound uncooked cavatappi pasta
cooking spray
1 teaspoon olive oil
1/2 cup panko bread crumbs
2 tablespoons chopped fresh parsley
Instructions
preheat oven to 375 degrees.
Combine squash, broth, milk, and garlic in a medium saucepan;
bring to a boil over medium-high heat. Reduce heat to medium,
and simmer until squash is tender when pierced with a fork, about
25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and
Greek yogurt. Remove the center piece of the blender lid (to
allow steam to escape); secure blender lid on blender. Place a
clean towel over opening in blender lid (to avoid splatters).
Blend until smooth. Place blended squash mixture in a bowl; stir
in gruyere, percorino romano, and 2 tablespoons parmigiano-
reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and
fat; drain wel. Add pasta to squash mixture, and stir until
combined. Spread mixture evenly into a 13 x 9 inch glass or
ceramic baking dish coated with cooking spray. Heat oil in a
medium skillet over medium heat. Add panko, and cook for 2
minutes or until golden brown. Remove from heat; sir in
remaining 2 tablespoons parmigiano reggiano cheese. Sprinkle
evenly over the hot pasta mixture. Lightly coate topping with
cooking spray. Bake at 375 degrees for 25 minutes or until
bubbly. Sprinkle with parsley and serve immediately.
Originally Submitted
9/2/2011
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