Preheat oven to 350 degrees. Pour stock into medium saucepan. Add water to fill pan 3/4 full. Bring to boil on medium-high heat. Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally. Drain and rinse pasta.
Now you can enjoy a cheesy pasta made healthier without the addition of heavy cream or butter. The pasta is cooked in a flavorful unsalted broth and the cheese sauce is made with evaporated low-fat milk and no added salt. And a much more manageable serving size is tucked into hollowed-out zucchini or tomatoes.
Servings and Ingredients
|1 c. Kitchen Basics® all natural unsalted chicken stock|
|1 ½ c. Hy-Vee small shell macaroni|
|4 medium zucchini|
|1 c. Hy-Vee low-fat 2% evaporated milk|
|1 tsp. French's® classic yellow msutard|
|1 tbsp. Hy-Vee all-purpose flour|
|½ tsp. McCormick® basil leaves|
|½ tsp. McCormick® oregano leaves|
|⅛ tsp. McCormick® ground black pepper|
|1 ½ c. Hy-Vee finely shredded sharp Cheddar cheese, divided|
|¼ c. Hy-Vee plain panko bread crumbs|
Things To Grab
- Medium saucepan
- Small spoon
- 11x7-inch pan
- Hy-Vee nonstick cooking spray
- Medium saucepan
Meanwhile, halve the zucchini or tomatoes lengthwise. Using a small spoon to scoop out small amount of flesh and seeds. Place vegetables in 11x7-inch pan sprayed with nonstick cooking spray; set aside.
Heat milk in medium saucepan on medium heat. Stir in mustard with wire whisk. Add flour, basil, oregano, and pepper; whisk until well blended. Cook and stir 1 minute or until thickened. Add 1 cup of the cheese; stir until smooth. Stir in cooked pasta. Spoon pasta into vegetable boats, mounding as needed. Sprinkle with remaining 1/2 cup cheese then panko.
Bake, uncovered, 30 minutes or until vegetable boats are tender.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 380mg
- Total Carbohydrates: 43g
- Protein: 19g
Courtesy of McCormick®