Romanoff Bow Ties
|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)|
|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|
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.