Fontina and Mascarpone Baked Pasta

Ingredients

  • 1 small garlic clove, minced
  • 1 ½ tablespoons chopped fresh parsley
  • 1 tablespoon butter
  • 3 (1-ounce) slices white bread
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • + 5 more ingredients
    • ¼ cup (2 ounces) mascarpone cheese
    • 2 cups (8 ounces) shredded fontina cheese
    • 3 cups fat-free milk
    • ¼ cup all-purpose flour (about 1 ounce)
    • 1 pound uncooked penne

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 thic...

View full recipe at SpringPad

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