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Romanoff Bow Ties

chef.cristian's picture
Ingredients
  Bow tie pasta 8 Ounce
  Fat free cottage cheese 1 Cup (16 tbs)
  Fat free plain yogurt 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Dry mustard 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Ground red pepper 1 Dash
  Hot pepper sauce 1 Dash
  Reduced fat sharp cheddar cheese 1 Ounce, finely shredded to make 1/4 cup
  Fine dry seasoned bread crumbs 3 Tablespoon
Directions

Cook the pasta according to the directions on the package.
Drain and set aside.
Meanwhile, lightly spray a 2-quart casserole with no-stick spray and set aside.
Press the cottage cheese through a strainer or sieve into a large bowl.
Add the yogurt and stir until well combined.
Set the yogurt mixture aside.
Preheat the oven to 350°.
Lightly spray a medium saucepan with no-stick spray.
Add the onions.
Cook and stir over medium heat about 3 minutes or until tender.
In a custard cup, stir together 2 tablespoons of the skim milk and the cornstarch until smooth.
Stir the remaining skim milk, evaporated milk and cornstarch mixture into the onions.
Cook and stir over medium heat until thickened and bubbly.
Then stir in the dry mustard, Worcestershire sauce, red pepper and hot-pepper sauce.
Cook and stir for 1 minute more.
Stir in the cheddar cheese and cook until melted.
Slowly stir the cheese mixture into the yogurt mixture.
Fold in the pasta.
Transfer to the prepared casserole.
Sprinkle the bread crumbs on top.
Bake about 15 minutes or until bubbly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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