1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
3 ounces fat-free cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground red pepper, divided
2 ounces thin prosciutto slices, cut into thin strips
1 cup frozen sweet peas, thawed
Vegetable cooking spray
1 1/4 cups cornflakes cereal, crushed
1 tablespoon butter, melted
How to Make It
Preheat oven to 350°. Prepare cellentani pasta according to package directions.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth.
Sauté prosciutto in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and peas into pasta mixture.
Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Note: We tested with Barilla Cellentani pasta and Cabot 5% Reduced Fat Sharp Cheddar Cheese.
Note: Nutritional analysis is per serving, baked with topping.