Broccoli Cheddar Pasta Bake
Serves 8
OldPoint=5 PointPlus=6 Propoint=6
Cal 233, Carbs 30.6g, Fat 6g, Fiber 1.2g, Protein 11.5g
12 oz medium pasta shells cooked to al dente
2 cups cooked broccoli (I used Birds Eye Steamers frozen broccoli)
1 1/2 cups reduced fat sharp cheddar cheese, divded
1/8 cup grated parmesan cheese
1 cup reduced fat or fat free milk
2 tbsp reduced fat cream cheese
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. dijon mustard
1/4 cup seasoned bread crumbs
dash of hot sauce (optional but we like the spicy kick)
In a large sauce pan over medium heat whisk together cream cheese and milk until smooth. Slowly stir in one cup of the shredded cheddar whisking constantly until melted. Season with salt, pepper, dijon mustard, hot sauce, and garlic powder. Next add in the cooked broccoli and shells. Mix well and pour into a lightly sprayed 9×13 baking dish. Sprinkle remaining half cup cheese over the top along with the parmesan and bread crumbs.
Bake at 375 for 20-25 minutes. Enjoy!