6 oz. semolina pasta wheels
1 1/2 c. skim ricotta cheese
1 1/2 tbsp. flour
2 garlic cloves
3/4 tsp. basil and dill weed
1/2 tsp. dry mustard
1/4 tsp. salt and pepper
1/2 c. skim milk
1 c. diced tomato
4 oz. reduced fat matured Cheddar cheese

Boil water, add pasta for 8 to 10 minutes. Drain.

In food processor, place ricotta, flour, garlic, seasoning, process until smooth. With machine running, pour in milk until combined.

In 2-quart casserole, mix pasta with cheese. Stir in tomato and 3 oz. Cheddar cheese. Sprinkle remaining cheese over top. Bake 20-25 minutes.