8 oz Ditalini [ or other small
Pasta ]
1 c  Milk
3/4 c  Ricotta cheese, part skim
Milk
1/2 c  Sharp cheddar cheese --
Grated
1/2 c  Parmesan cheese
1/4 c  Parsley -- chopped
Salt and pepper
1/4 c  Dry bread crumbs
2 tb Margarine -- melted

Cook and drain pasta, rinse in cold water. Meanwhile in blender, combine
ricotta, and milk. Blend til smooth. Transfer to small bowl, stir in
cheddar and 1/3 cup of the parmesan,parsley,salt and pepper, til well
mixed. When pasta is done, stir into cheese, mix well, add to a 10″ round
casserole dish. Mix bread crumbs,marg, and 1/4 cup parmesan. Sprinkle
evenly over pasta. Bake at 375 for about 35 minutes, til nice and brown on
top.

Note; a cup of spaghetti sauce may make it a little better. And some- thing
the kids will eat. Stephen likes it the way it is.