Rating: 3.5 stars
17 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 7

Serve with Grapefruit, Walnut, and Feta Salad.

Adam Hickman
Recipe by Cooking Light April 2013

Gallery

Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • Cook pasta according to package directions, omitting salt and fat; drain.

  • While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces.

  • Combine breadcrumbs, oil, rind, and red pepper in a bowl. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.

Nutrition Facts

424 calories; fat 11.6g; saturated fat 4.8g; mono fat 4g; poly fat 0.9g; protein 21.1g; carbohydrates 59.6g; fiber 2.4g; cholesterol 23mg; iron 2.3mg; sodium 576mg; calcium 375mg.
Advertisement
Advertisement