Campanelle and Havarti Bake


  • ½ teaspoon salt
  • 2 teaspoons fresh chopped parsley, optional
  • 1 teaspoon fresh chopped dill, optional
  • Topping:
  • 1 cup soft fresh bread crumbs
  • 2 tablespoons melted butter
  • 12 ounces campanelle pasta
  • + 5 more ingredients
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 ½ cups milk
    • 10 to 12 ounces havarti cheese with herbs and spices or havarti with dill
    • dash freshly ground black pepper

Cook campanelle in boiling salted water as directed on the package. Drain and rinse under hot water. Heat oven to 350°. Lightly grease a 2-quart baking dish. Melt butter in a large saucepan over medium heat; add flour and cook, stirring, until blended and bubbly. Stir in milk and continue cooking...

View full recipe at SpringPad


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