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Fontina and Mascarpone Baked Pasta

Photo: Lee Harrelson
Yield

8 servings (serving size: 1 1/4 cups)

The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese.

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

Nutrition Information

  • calories 423
  • caloriesfromfat 30 %
  • fat 14.3 g
  • satfat 8.2 g
  • monofat 3.7 g
  • polyfat 0.7 g
  • protein 19.3 g
  • carbohydrate 54.6 g
  • fiber 2.1 g
  • cholesterol 46 mg
  • iron 2.4 mg
  • sodium 550 mg
  • calcium 298 mg

How to Make It

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

  2. Preheat oven to 350°.

  3. 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.

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

  5. 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.