New-Wave Macaroni And Cheese

• 1 pound macaroni
• 2 cups low-fat ricotta cheese
• 4 cups low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Olive-oil spray
• 1 cup diced tomatoes
• 1/2 cup chopped black olives
• 1/2 cup chopped scallions
• 1 cup dry bread crumbs, seasoned lightly with salt and pepper

1. Cook the macaroni in salted water until tender.
2. Drain and rinse under cold running water.
3. Set aside.
4. Preheat the oven to 350 degrees.
5. Whisk the ricotta and milk together until smooth.
6. Stir in salt and pepper.
7. Grease a deep casserole, 12 to 14 inches in diameter, with the olive-oil spray.
8. Place the macaroni in the dish.
9. Stir in the cheese mixture, tomatoes, olives and scallions.
10. Sprinkle the top with bread crumbs.
11. Lightly spray the bread crumbs with some of the olive-oil spray.
12. Bake for 1 hour.

macaroni, lowfat ricotta cheese, lowfat milk, salt, white pepper, oliveoil spray, tomatoes, black olives, scallions, bread crumbs

Taken from cooking.nytimes.com/recipes/6442 (may not work)