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very easy
Prep Time
20 mins
Total Time
1 h 15 m


1 tbsp
butter, softened
2 1/2 cups
spirali, macaroni or other curly pasta
625 mL
1 can
2% evaporated milk
370 mL
1 cup
35% whipping cream
250 mL
1 cup
light ricotta cheese
250 mL
4 tsp
Sensations by Compliments Original Dijon Prepared Mustard
20 mL
1/2 tsp
each salt and pepper
2 mL
steamed hard-shell lobsters (1 1/2 lb/750 g each), shelled and
coarsely chopped (about 2 1/2 cups/625 mL meat)
1 cup
frozen peas, thawed
250 mL
2 1/2 cups
shredded Sensations by Compliments Canadian Cheddar
Cheese Aged 4 Years, divided
625 mL
2 tbsp
all-purpose flour
30 mL
1/2 cup
125 mL
1/4 cup
grated Parmesan cheese
60 mL


Step 1
Preheat oven to 375°F (190°C). Grease a 12-cup (3 L) casserole dish with butter. Cook pasta according to package directions. Drain; return to pot. Add evaporated milk, whipping cream, ricotta, mustard, salt and pepper. Stir over medium heat until blended; cook until heated through. Add lobster and peas; remove from heat.
Step 2
Mix 2 cups (500 mL) of the Cheddar cheese with flour in a small bowl. Stir cheddar cheese mixture into pasta mixture; spoon into prepared casserole dish. Toss breadcrumbs with remaining Cheddar cheese and Parmesan cheese; sprinkle over dish.
Step 3
Bake in centre of preheated oven for 35 to 40 min. or until bubbling and lightly golden on top.


Making this dish for a special occasion? Try preparing it in individual dishes: Spoon pasta mixture into 10 well-greased 8 oz (250 mL) ramekins; top each with breadcrumbs and Parmesan. Bake in 375°F (190°C) oven for 25 to 30 min. or until bubbling and lightly golden on top.
To make your own fresh whole grain breadcrumbs, pulse a few slices of whole grain artisan bread in a food processor until finely ground.
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Nutrition Facts

Nutrition Description:
Per 1/10 of the recipe
21 g
Saturated Fat:
11 g
41 g
5 g
7 g
135 mg
43 g
1290 mg