Baked Cabbage and Pasta

• 4 ounces spinach fettuccine
• 1 cup carrot, thinly sliced
• 8 ounces coleslaw mix (4 cups)
• 1 cup low sodium vegetable broth
• 1 teaspoon caraway seed
• 14 teaspoon pepper
• 18 teaspoon salt
• 12 ounces low-fat ricotta cheese or 12 ounces cottage cheese
• 1 tablespoon horseradish mustard
• 12 cup skim milk
• 1 tablespoon cornstarch
• 1 tablespoon chives, snipped
• nonstick cooking spray
• 12 cup rye cracker crumb

1. Prepare fettuccini according to package directions, add sliced carrots in the last 5 minutes of cooking.
2. Drain well, set aside.
3. In a large saucepan combine coleslaw mix, vegetable broth, caraway seed, salt and pepper.
4. Bring to a boil, reduce heat.
5. Cover and simmer 5 minutes.
6. Stir in ricotta and mustard.
7. Stir together cornstarch and milk and add to hot mixture.
8. Cook and stir until thickened and bubbly.
9. Stir in chives cook 2 minutes more add pasta mix and toss.
10. Spray a 2 qt square beking dish.
11. Turn pasta into dish.
12. Sprinkle with cracker crumbs.
13. Bake at 375, 15-20 minutes until heated through.

carrot, vegetable broth, caraway seed, pepper, salt, ricotta cheese, horseradish mustard, milk, cornstarch, chives, nonstick cooking spray, rye cracker

Taken from www.food.com/recipe/baked-cabbage-and-pasta-208052 (may not work)