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Herb-Topped Pasta Bake

Herb-Topped Pasta Bake

For a delicious and healthful alternate topping, process 3 whole wheat bread slices in food processor until finely ground. Toss together breadcrumbs and 1 Tbsp. butter, melted. Sprinkle mixture over prepared macaroni before baking.

Southern Living SEPTEMBER 2006

  • Yield: Makes 6 servings
  • Cook time:12 Minutes
  • Prep time:5 Minutes
  • Bake:15 Minutes
  • Stand:5 Minutes

Ingredients

  • 1 (12-oz.) package VELVEETA Shells & Cheese Dinner
  • 1/2 cup half-and-half
  • 1 cup (4 oz.) shredded Cheddar cheese, divided
  • 1/4 teaspoon onion powder
  • 4 white bread slices
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup melted butter
  • 1 tablespoon dried parsley

Preparation

1. Cook shells and cheese dinner according to basic package directions.

2. Stir half-and-half, 1/2 cup shredded cheese, and onion powder into shell macaroni mixture. Pour pasta mixture into an 8-inch square baking dish.

3. Remove crusts from bread with a serrated knife. Process bread slices in a food processor or blender until finely ground. Toss together breadcrumbs, Parmesan cheese, melted butter, and parsley.

4. Sprinkle shell macaroni with remaining 1/2 cup cheese and breadcrumb mixture.

5. Bake at 400° for 15 minutes or until pasta mixture is thoroughly heated. Let stand 5 minutes before serving.

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Herb-Topped Pasta Bake recipe

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