- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h 15 m
- Serves
- 10
Ingredients
- 1 tbsp
- butter, softened
- 2 1/2 cups
- spirali, macaroni or other curly pasta
- 625 mL
- 1 can
- 2% evaporated milk
- 370 mL
- 1 cup
- 35% whipping cream
- 250 mL
- 1 cup
- light ricotta cheese
- 250 mL
- 4 tsp
- Sensations by Compliments Original Dijon Prepared Mustard
- 20 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 2
- steamed hard-shell lobsters (1 1/2 lb/750 g each), shelled and coarsely chopped (about 2 1/2 cups/625 mL meat)
- 1 cup
- frozen peas, thawed
- 250 mL
- 2 1/2 cups
- shredded Sensations by Compliments Canadian Cheddar Cheese Aged 4 Years, divided
- 625 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 1/2 cup
- breadcrumbs
- 125 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Grease a 12-cup (3 L) casserole dish with butter. Cook pasta according to package directions. Drain; return to pot. Add evaporated milk, whipping cream, ricotta, mustard, salt and pepper. Stir over medium heat until blended; cook until heated through. Add lobster and peas; remove from heat.
Step 2
Mix 2 cups (500 mL) of the Cheddar cheese with flour in a small bowl. Stir cheddar cheese mixture into pasta mixture; spoon into prepared casserole dish. Toss breadcrumbs with remaining Cheddar cheese and Parmesan cheese; sprinkle over dish.
Step 3
Bake in centre of preheated oven for 35 to 40 min. or until bubbling and lightly golden on top.
Tip
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Nutritional Facts
- Nutrition Description:
- Per 1/10 of the recipe
- Calories:
- 520
- Fat:
- 21 g
- Saturated Fat:
- 11 g
- Carbs:
- 41 g
- Fibre:
- 5 g
- Sugar:
- 7 g
- Cholesterol:
- 135 mg
- Protein:
- 43 g
- Sodium:
- 1290 mg
