Description
A creamy, cheesy pasta tossed with fresh parsley, crunchy breadcrumbs, and a hint of sesame for texture. This Cheese and Parsley Pasta is the perfect comfort dish that’s easy, quick, and packed with flavor.
Ingredients
- Elbow Pasta: 1 pound, boiled al dente
- Queso Blanco Cheese: 2 cups, shredded
- Mozzarella Cheese: 1 cup, shredded
- Parsley: 1 cup, finely chopped
- Black Sesame Seeds: 1 tablespoon
- Bread Crumbs: 1/3 cup + 1/2 cup, seasoned or plain
- Parmesan Cheese (Optional): 1/4 cup, grated
Instructions
- Boil pasta in salted water until al dente. Drain and drizzle with olive oil to prevent sticking.
- In a large bowl, combine queso blanco, mozzarella, 1/3 cup breadcrumbs, parsley, and sesame seeds.
- Add the hot pasta to the cheese mixture and stir until well combined and creamy.
- Transfer to a serving dish and sprinkle with remaining 1/2 cup breadcrumbs and Parmesan cheese.
- Optional: Bake at 375°F for 10 minutes or broil briefly until golden and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use freshly shredded cheese for a smoother melt.
- Don’t overcook pasta; it should be slightly firm to hold up under the sauce.
- Mix butter into breadcrumbs for a crunchier topping.
- For a lighter version, skip mozzarella or use low-fat cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg