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Photo by: Becky Luigart-Stayner

Fontina and Mascarpone Baked Pasta

The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes.

Cooking Light NOVEMBER 2006

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 423
  • Calories from fat: 30%
  • Fat: 14.3g
  • Saturated fat: 8.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 19.3g
  • Carbohydrate: 54.6g
  • Fiber: 2.1g
  • Cholesterol: 46mg
  • Iron: 2.4mg
  • Sodium: 550mg
  • Calcium: 298mg
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Fontina and Mascarpone Baked Pasta recipe

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