REDUCED-FAT MACARONI & CHEESE

½ of 16 oz. pkg. elbow macaroni twists

16 oz. container low-fat (1%) cottage cheese

2 tab. flour

2 cups skim milk

4 oz. pkg. (1 cup) shredded cheddar cheese

1/8 tea. black pepper

1/4 tea. ground nutmeg

1/4 cup grated Parmesan Cheese

Prepare macaroni as label directs but do not add salt; drain. In blender at high speed, blend cottage cheese with 1/4 cup of the milk. In 2-qt. saucepan mix flour with 1/4 cup milk until blended. Add remaining milk. Cook over medium heat until mixture just boils and thickens slightly, stirring frequently. Remove from heat; stir in cottage cheese, cheddar, pepper and nutmeg. Spray 2 1/2-qt. shallow, broiler proof casserole with nonstick cooking spray. Place macaroni in casserole; cover with cheese sauce. Bake uncovered at 375' for 20 min. Remove from oven, turn oven control to broil. Sprinkle Parmesan Cheese on top. Place in broiler at closest position to source of heat; broil 2 to 3 min. until top is golden brown.

STUFFED PASTA SHELLS

4 cups (16 oz.) shredded mozzarella cheese

15 oz. carton ricotta cheese

10 oz. pkg. frozen chopped spinach, thawed and drained

12 oz. pkg. jumbo shells, cooked and drained

28 oz. jar spaghetti sauce

Combine cheeses and spinach; stuff into shells. Arrange in a greased 13” X 9” baking dish. Pour sauce over shells. Cover and bake at 350’ for 30 min. or until heated through.