Italian Tomato and Garlic Pasta

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

4

 quarts

 boiling water

8

 ounces

 elbow macaroni

14 1/2

 ounces

 diced tomatoes -- canned -- fire roasted

 

1

 clove

 garlic -- minced

1

 whole

 shallot -- minced

2

 tablespoons

 butter -- divided

1

 tablespoon

 low sodium Worcestershire sauce

1

 tablespoon

 Dijon mustard

1

 teaspoon

 Italian seasoning

1

 teaspoon

 seasoned salt

1/4

 teaspoon

 seasoned pepper

1

 teaspoon

 garlic powder

1

 cup

 low sodium cheddar cheese

1

 cup

 Parmesan cheese

1

 cup

 fat-free evaporated milk

1

 cup

 Panko -- bread crumbs

Heat over to 350F.

Cook macaroni in boiling water 8 minutes and drain.

Heat 1 tablespoon butter in a saucepan. Add garlic and shallots and cook until tender.

Drain tomatoes and add to saucepan. Add Worcestershire, dijon, salt, pepper, and Italian seasoning. Heat to boiling.

Add evaporated milk and mix thoroughly.

Add cheddar cheese a little at a time until melted. Mix thoroughly.

Put pasta in 2 quart casserole dish. Add tomato sauce and mix thoroughly.

Heat remaining tablespoon of butter in fry pan until melted. Add panko and garlic powder and cook until toasted. Take off of heat and add Parmesan and mix thoroughly. Top the pasta mix.

Bake at 350F for 30 minutes.

Makes 8 servings.

Per Serving: 303 Calories; 12g Fat (34.3% calories from fat); 15g Protein; 34g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 500mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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