Ingredients
1 cup half & half
1 1/2 cups milk
3 teaspoons GOLDEN BLOSSOM HONEY
3/4 teaspoon dried basil
1/2 teaspoon dried red pepper flakes
1 3/4 cups low-fat provolone cheese, shredded
1 3/4 cups low-fat mozzarella cheese, shredded
1 3/4 cups low-fat Swiss cheese, shredded
2 Tablespoons Parmesan cheese, grated
salt and pepper to taste
1 pound ziti, cooked al dente
Sauce:
1/8 (28 ounce) can tomatoes, fresh-cut style
1 Tablespoon GOLDEN BLOSSOM HONEY
In a medium saucepan, heat tomatoes and honey until hot. Season with pepper to taste..
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°.
Lightly spray a 2-quart casserole with vegetable cooking spray. Set aside. Over medium heat, simmer the first 5 ingredients until blended. Add the cheeses. Stir until melted and mixture is smooth. Remove from heat. Season with salt and pepper.
Gently mix in ziti until thoroughly coated. Transfer to prepared casserole. Bake for 10-15 minutes until heated through. Spoon sauce over pasta before serving.
Serves 4.
Lightly spray a 2-quart casserole with vegetable cooking spray. Set aside. Over medium heat, simmer the first 5 ingredients until blended. Add the cheeses. Stir until melted and mixture is smooth. Remove from heat. Season with salt and pepper.
Gently mix in ziti until thoroughly coated. Transfer to prepared casserole. Bake for 10-15 minutes until heated through. Spoon sauce over pasta before serving.
Serves 4.
