A cheesy macaroni mixture is layered with sliced tomatoes, topped with buttered bread crumbs and baked. Serve as a meatless main dish.
What You Need
Original recipe yields 8 servings
2 egg s
1-3/4 cups milk
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/2 tsp. salt
1/8 tsp. pepper
2 cups (7 oz.) elbow macaroni, cooked, drained
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/3 cup chopped onion s
2 large tomato es, divided
1-1/2 cups fresh bread crumbs
2 Tbsp. butter or margarine, melted
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Let's Make It
Preheat oven to 350°F. Beat eggs, milk,1/4 cup of the Parmesan cheese and the seasonings in large bowl. Add macaroni, mozzarella cheese and onions; mix well.
Spoon half of the macaroni mixture into 2-qt. baking dish. Cut 1 of the tomatoes into 4 slices; arrange over macaroni mixture. Cover with remaining macaroni mixture. Combine bread crumbs and butter; sprinkle over macaroni mixture.
Bake 40 min. Cut remaining tomato into wedges; arrange on top of casserole. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake an additional 10 min.
Purchasing Fresh Tomatoes
Ripe tomatoes should be firm and free of any soft spots, bruises or signs of mold. They should have bright shiny skins, feel heavy for their size and boast a lovely fresh tomato fragrance.
Vine-ripened tomatoes are very perishable. And since they tend to lose flavor when stored in the refrigerator, store them stem-sides down, at room temperature away from direct sunlight and use within a few days after purchase.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.