Description
A simple and satisfying dish that combines pasta with creamy cheeses and fresh parsley.
Ingredients
Scale
- 1 pound elbow pasta, boiled al dente
- 2 cups queso blanco cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup parsley, finely chopped
- 1 tablespoon black sesame seeds
- 1/3 cup + 1/2 cup bread crumbs
- 1/4 cup Parmesan cheese (optional), grated
Instructions
- Boil the elbow pasta in salted water until al dente, then drain and drizzle with olive oil.
- In a large bowl, mix the queso blanco, mozzarella, 1/3 cup breadcrumbs, parsley, and black sesame seeds.
- Add the hot pasta to the cheese mixture and stir until well coated.
- Transfer to a serving dish and sprinkle the remaining breadcrumbs and optional Parmesan on top.
- Optional: Bake at 375°F (190°C) for 10 minutes or broil briefly until golden.
- Garnish with fresh parsley and serve warm.
Notes
Make sure to monitor the pasta while boiling to avoid overcooking. Drizzle olive oil to prevent sticking.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg