Recipe for Creamy Pasta with Sun-Dried Tomatoes 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 cup Sun-dried tomatoes, (1/2 oz.)
3/4 cup Evaporated skim milk
14 oz Fat-free ricotta cheese
2 x Garlic cloves, quartered
1 tsp Seasonings**
3 oz FF grated Parmesan
1 can (4 oz.) mushrooms or 2 cup fresh, sliced
10 oz Frozen broccoli pieces, cooked
Instructions:
Instructions: Using scissors cut sun-dried tomatoes in small pieces. Put in a bowl and cover with hot water. Allow to stand 10 minutes. Drain.

In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan. Process until smooth. Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL. Saute mushrooms if using fresh; keep warm.

Cook pasta. Drain. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta. Bake 30 to 40 minutes in a 9 x 13 casserole.

** I used 1 small cayenne, ground, and 1 tsp. no-salt seasoning.

NOTE: I put sun-dried tomatoes in blender. Works okay but needs extra milk; 1 to 2 Tbs. If made ahead - bake and extra 10 minutes. It can be eaten without baking - but I like it better baked. Can also saute some shrimp and sprinkle on top before serving if you have SADS to serve.

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