Cook Time 1 hour
•1 pound Andriani rice pasta
•4 tbsp butter
•4 tbsp rice flour
•4 cups milk, warmed
•salt and pepper to taste
•1 15 ounce container ricotta cheese
•8 ounces (2 cups) white or yellow cheese, grated
•1/2 cup Parmesan cheese
•2 tomatoes, chopped
•3 scallions, sliced
•1 tbsp fresh sage, chopped or 1 tsp dried sage
Prepare pasta according to package directions.
Heat butter in a large saucepan over medium heat until melted. Whisk in the flour until smooth. Cook, stirring, until the flour is cooked and lightly golden, about 2 to 3 minutes. Gradually stir in the warm milk until smooth. Cook until the white sauce boils and is thickened, stirring constantly over low heat.
In mixing bowl, combine the macaroni with the ricotta, half the cheddar and half of the parmesan. Add the white sauce and taste to adjust the seasonings.
Stir in the tomatoes, scallions and sage.
Spoon into a buttered 9" by 13" by 2" baking dish. Sprinkle the top with the remaining cheddar and parmesan.
Bake in 350 degree oven until browned on top, about 45 minutes. Let cool for 10-15 minutes before serving.
By Jolinda Hackett, About.com Guide, photo from dairygoodness.ca