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Fontina and Mascarpone Baked Pasta Recipes
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Makes
8
Servings
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Recipe Name : Fontina and Mascarpone Baked Pasta
Country : United States
Rating :
Category : Home > Side Dish > Gratins
Chef : Jackie Mills
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INGREDIENTS


1 pound uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 (1-ounce) slices white bread
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons chopped fresh parsley
DIRECTION


Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Preheat oven to 350.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.

Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350 for 25 minutes or until bubbly. Sprinkle with parsley.
SOURCE:

http://www.myrecipes.com/recipe/fontina-mascarpone-baked-pasta-10000001545737/