Easy Pasta Bake with Corn
If you don't have any egg whites or have no use for the leftover egg yolks, you can use either 1/3 cup egg substitute in this Easy Pasta Bake with Corn, which is available at your local supermarket, or 2 whole eggs to avoid waste.
2 cup elbow macaroni
1/2 cup skim milk
1 cup low-fat cottage cheese
3 egg whites
1 (8-ounce) can corn, drained
1/2 tsp salt
1/2 cup shredded Cheddar cheese, divided
10 saltine crackers, crushed
2 Tbsp melted butter or margarine, melted
Preheat oven to 350°F. Grease four 2-cup ramekins. Cook macaroni according to package directions. Drain.
Combine macaroni, skim milk, cottage cheese, egg whites, corn, salt and 1/4 cup Cheddar in a large bowl. Spoon mixture into prepared ramekins.
Bake the pasta mixture until set in center, about 30 minutes.
Toss the crackers with remaining cheese in a small bowl. Add butter. Sprinkle over pasta. Bake until browned, about 15 minutes longer.
Easy Pasta Bake with Corn tip: Save time by cooking the pasta in the microwave on HIGH for 10 minutes instead of baking it in step 3. Top with cracker-cheese mixture and bake in the oven to crisp.