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Creamy Shells and Cheese

Yield 4 1/2 cups (serving size: 1 cup)

Ingredients

  • 1 1/2 cups small shell pasta, uncooked
  • 5 green onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried basil
  • 1 3/4 cups fat-free milk
  • 1/2 (8-ounce) package reduced-fat cream cheese
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon salt
  • Vegetable cooking spray
  • 8 stone-ground wheat crackers, crushed

Nutrition Information

  • calories 331
  • caloriesfromfat 27 %
  • fat 10 g
  • satfat 4 g
  • monofat 3.7 g
  • polyfat 1.3 g
  • protein 18 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 21 mg
  • iron 2.2 mg
  • sodium 584 mg
  • calcium 252 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, and set aside.

  2. Cook chopped green onions and garlic in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until onions are tender.

  3. Add flour, basil, and milk, whisking constantly until mixture is smooth. Add cream cheese, and cook over medium heat, whisking constantly, 8 minutes or until mixture thickens. Add Cheddar cheese, hot sauce, and salt, stirring until cheese is melted.

  4. Spoon pasta into a 1-quart baking dish coated with cooking spray. Add cheese mixture, stirring well. Sprinkle with cracker crumbs.

  5. Bake, covered, at 350° for 30 minutes or until lightly browned.