SEASHELL PASTA WITH ASIAGO PARMESAN CHEESE
4 Servings
8 oz. shell shaped pasta
1-1/2 cups (4oz.) Crystal Farms¨ Asiago & Parmesan cheese
blend
1-1/2 cups (6oz.) shredded Crystal Farms¨ Mozzarella
cheese
1 tsp. grated lemon peel
1 can (7oz.) artichoke hearts, drained
1/2 cup frozen peas
3/4 cup milk
1/8 tsp. cayenne pepper
Cook pasta as package directs; drain. Combine cheese and lemon peel.
To Assemble: Layer half the pasta in buttered, 2-quart casserole. Top with half the artichokes and peas; sprinkle with half the cheeses. Repeat the layers. Pour milk over casserole; dust with cayenne. Bake, covered, at 350F for 15 minutes; uncover and bake 5 minutes longer. Serve hot.