Baked Two-Cheese Penne with Roasted Pepper Sauce

Baked Two-Cheese Penne with Roasted Pepper Sauce
Photo by Jim Bathie

Ingredients

  • 2 tablespoons all-purpose flour
  • ¼ cup panko (Japanese breadcrumbs)
  • 1 ounce smoked Gouda, shredded (about 1/4 cup)
  • 1 ounce smoked Gouda, shredded (about 1/4 cup)
  • ¼ cup panko (Japanese breadcrumbs)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons trans fat-free margarine
  • + 12 more ingredients
    • 2 ounces fontina cheese, shredded (about 1/2 cup)
    • ¼ teaspoon freshly ground black pepper
    • 8 ounces dried whole wheat penne
    • ½ cup roasted red bell pepper
    • ½ cup 1% low-fat milk
    • 1 tablespoon plain Greek low-fat yogurt
    • 1 tablespoon plain Greek low-fat yogurt
    • ½ teaspoon salt
    • 8 ounces dried whole wheat penne
    • ½ cup 1% low-fat milk
    • ½ cup roasted red bell pepper
    • 2 ounces fontina cheese, shredded (about 1/2 cup)

1. Heat oven to 350�. Coat an 8-inch square baking dish with cooking spray; set aside. 2. Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside. 3. Reduce heat to medium; add margarine, and cook until margarine melts. Add flour...

View full recipe at My Recipes

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