Author Notes
BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. —hannah
Ingredients
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8 ounces
box uncooked large elbow macaroni (rice, quino, lentil)
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1/2 cup
ricotta cheese
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1 tablespoon
almond flour
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2
BOU Vegetable flavored Bouillon cube
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2 teaspoons
dry mustard
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2 teaspoons
garlic powder
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3/4 teaspoon
kosher salt
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3/4 teaspoon
black pepper
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1 teaspoon
smoked paprika
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1
large egg
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1.5 cups
2% organic milk
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1.5 cups
sharp cheddar cheese, shredded (6 ounces)
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Cooking Spray
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1.5 tablespoons
canola oil
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1 tablespoon
melted unsalted butter
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1 cup
gluten-free breadcrumbs (or Cornflake cereal, crushed)
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2 tablespoons
dried basil
Directions
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Preheat oven to 350F
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Cook pasta according to package directions. Drain.
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Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
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Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.
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