Ingredients U.S. Metric Conversion chart 1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta 1 can(s) (14.5 ounces) diced tomatoes, drained 2 tablespoon(s) margarine or butter 1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs 3/4 cup(s) freshly grated Romano cheese 1 small onion, chopped 1 clove(s) garlic, finely chopped 3 tablespoon(s) cornstarch 4 cup(s) reduced-fat (2%) milk Salt and ground black pepper 10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated 1 cup(s) (loosely packed) fresh basil leaves, chopped Directions Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside. Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside. Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute. In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture. Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.
Posted on: Mon, 10 Jun 2013 15:46:04 +0000
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