Ditalini Gratin w/Jalapeno

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* Exported from MasterCook II *

 

Ditalini Gratin w/Jalapeno Pepper

 

Recipe By : Time-Life Fresh Ways with Pasta

Serving Size : 6 Preparation Time :0:25

Categories : Casseroles Lowfat

Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 ounces ditalini or other small tubular pasta

1 1/2 pounds ripe tomatoes, peeled, seeded & chopped

OR 14 oz unsalted canned whole tomatoes

drained & chopped

1 onion -- chopped

1 cup lowfat milk

1 jalapeno, seeded, deribbed -- finely chopped

1 clove garlic -- finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon salt

freshly ground black pepper

2 ounces Monterey jack cheese -- finely diced

 

Put the tomatoes, onion, and milk in a large heavy-bottomed skillet

and bring the mixture to a boil. Add the ditalini, jalapeno pepper,

garlic, cumin, salt and a liberal grinding of pepper. Stir to mix

thoroughly, then cover the pan and reduce the heat to medium. Simmer

the mixture for 2 minutes, stirring from time to time to keep the

pasta from sticking to the bottom.

 

Preheat the broiler. Pour into the skillet just enough water to cover

the ditalini. Cook the pasta, removing the lid frequently to stir the

mixture and keep it covered with liquid, until the pasta is just

tender and a creamy sauce has formed - about 7 minutes.

 

Transfer the contents of the skillet to a gratin dish. Sprinkle the

cheese over the top and broil the pasta until the cheese is melted -

2 to 3 minutes. Serve the dish immediately.

 

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NOTES : Serves 6 as a side dish

In this dish, pasta and sauce are cooked together, with the starch in

the pasta serving as the thickening agent for the sauce.