Creamy Elbows With Cheese

Creamy Elbows With Cheese
Servings: 4 Prep 5 mins Cook 8 mins Start to Finish 13 mins


  • 3 cups low-sodium chicken broth
  • 2 cups uncooked elbow noodles
  • 1 cup light ricotta cheese
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Make It

1. Bring chicken broth to a boil in a medium saucepan. Add the elbow noodles and cook until tender and liquid is almost absorbed, about 8 minutes. Cover and keep warm.

2. Place ricotta cheese in a food processor or blender and pulse until glossy and smooth, about 3 minutes. Pour ricotta into noodles and mix well. Stir in Romano and Parmesan cheeses and nutmeg. Season with salt and pepper to taste.