Yields 8 servings

• Ingredients
• *3 cups 8 whole grain penne rigate
• 1 4 oz cup fat-free Better ’N Eggs
• 2 cups fat-free evaporated milk
• 2 tablespoons margarine (e.g. Promise), melted
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder, optional
• 1 cup grated 75% light cheddar cheese
• ^†1 cup fat-free non-dairy slices, fine cut

Directions
Preheat the oven to 350° F.

Bring a large pot of water to a boil. Add the penne and cook for 10 minutes or until tender.

Meanwhile, beat together the Better 'N Eggs, evaporated milk, melted margarine, Worcestershire sauce, salt, and cayenne pepper in a medium-sized bowl.

Drain penne thoroughly. Layer the penne, cheddar and non-dairy slices, fine cut in a 1 1/2 quart oven proof dish, ending with a layer of cheese. Pour the egg mixture over it, and bake for 35 minutes until golden brown and bubbling; serve immediately.

*Pasta suggestions: Racconto 8 Whole Grain Penne Rigate No 104; Whole Wheat Pasta Elbows No. 52 (both available at Whole Foods).

^†Non-dairy slices: Smart Beat Fat Free, Cholesterol Free, Lactose Free American Flavor Slices.