| 6 | 57 | 556 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 12 min | 4 |
| 1 large potato | Sweet potato (baked with skin) |
| 341 gm | Conchiglie pasta shells, dry |
| 1/2 cup | Partly skimmed milk, 2% M.F. |
| 1 1/2 cup shredded | Monterey jack cheese (divided) |
| 1/2 cup | Parmesan cheese, grated (100% parmesan cheese) |
| 1 dash | Salt and pepper |
Preheat oven to 425°F. Pierce the sweet potato with a fork a few times, and place on baking sheet. Bake until a fork can easily slide into the middle, approximately 35-45 minutes. Remove from oven and cool for 10 minutes. Reduce the oven temperature to 375°F.
Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions. Remove a cup of the cooking liquid and set aside. Drain pasta and transfer to a bowl.
Add the sweet potato into a food processor. Add the milk, ¾ cup of the Monterrey Jack cheese, ¼ cup of the Parmesan cheese and a generous pinch of salt and pepper. Puree until smooth, adding a little of the reserved pasta water if the sauce seems too thick.
Grease a 9” square baking pan. Pour the sweet potato sauce over the pasta and stir to combine. Transfer the paintoa in the baking dish and top with remaining cheeses. Bake until cheese is melted and golden brown, 8-12 minutes. Let stand five minutes before serving.
| Grain | 2.8 |
| Milk | 0.1 |
| Milk Alternative | 1.1 |
| Vegetables | 0.5 |
