Fontina and Mascarpone Baked Pasta
- 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
- 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
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.