Deborah Dana

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Deborah Dana

Baked Pasta Light

Name: Baked Pasta Light
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 package penne pasta, or codito pasta; 2 tablespoons flour; 2 tablespoons butter; 2 cups skim milk; 1/2 teaspoons black pepper; 1/2 teaspoons salt; 1/2 teaspoons nutmeg; 1/2 cups parmesan cheese, grated; 1/2 cups mozzarella cheese, or manchego light grated; 6 slices Turkey ham, in strips

30 mins

Low

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Deborah Dana

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To print

This version of the rich baked pasta is very light and nutritious. The white sauce is made with skim milk and very little butter.

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Ingredients

4 portions

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Preparation

Boil a large pot with plenty of water and plenty of salt to cook the pasta according to the package instructions.

Preheat the oven to 200 degrees centigrade and grease a baking dish with vegetable spray.

While the pasta is cooking, make the white sauce. Start by melting the butter in a pot over low heat, add the flour and mix well.

Add the milk and continue mixing with a balloon whisk. Season with pepper, salt and nutmeg and continue cooking until the milk begins to boil and the flour is 100% disintegrated.

Remove from the heat and add the Manchego cheese and half of the Parmesan cheese. Mix until the cheese is finished. Add the ham.

When the pasta is almost sewn, remove it from the water and pour it into the baking dish. Pour over it the white sauce and the remaining Parmesan cheese.

Bake the pasta for 10 minutes or until the cheese is bubbling and lightly browned. Reitre of the oven and serve.