Your favorite medium-sized pasta shape can be used in place of the pasta shells in this recipe.
The combination of milk and Swiss cheese in this casserole ensures each serving is an excellent source of calcium.
Cook the pasta up to one day in advance and drain it. Toss it with a few drops of olive oil and cool. Place the pasta in a resealable food storage plastic bag and refrigerate it until you assemble the casserole.
Use chopped fresh basil in addition to or in place of the parsley in this recipe. Assemble the casserole in a decorative dish. Just before serving, tuck sprigs of fresh basil around the edges of the casserole, and arrange a few leaves in the center.
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