Ingredients

¼ tsp. ground nutmeg
1 tsp. ground white pepper
14 oz. shredded white sharp cheddar cheese
4 Tbsp. Parmesan cheese
1 package prepared with half water, half milk Instant White Cheese Sauce Mix
3 tsp. Reserve Collection Vegetable Base
4 lbs. campanelle pasta
12 oz. baby spinach
2 lbs. cooked lobster meat diced
24 oz. water
½ gallon No Added MSG Seafood Bisque Mix, half water, half milk

Instructions

Printer-Friendly PDF(yields 4 – 2½ inch deep half hotel pans)

Bread Crumb Topping

Ingredients
2 Tbsp. fresh chopped parsley
2 Tbsp. Parmesan Cheese
2 oz. olive oil
8 oz. panko bread crumbs

Prepare both the No Added MSG Seafood Bisque Mix & Instant White Cheese Sauce Mix with half milk & half water and reserve. Combine Reserve Collection Vegetable Base (No Added MSG, Gluten Free) with water mix well & reserve. Cook pasta until al dente in salted water drain only, do not shock or rinse the pasta. In a mixing bowl combine prepared No Added MSG Seafood Bisque Mix & Instant White Cheese Sauce Mix & Reserve Collection Vegetable Base (No Added MSG, Gluten Free) with warm al dente pasta, cheeses, lobster and seasonings then blend until all ingredients are incorporated and portion into 4 – 2½ inch deep half hotel pans. Blend the Bread Crumb Topping ingredients together and sprinkle on top of each pan. Bake the pans in a 350°F oven for 20-25 minutes or the center reaches 165°F & topping is a golden brown.