By Tracey
Fontina and Mascarpone Baked Pasta
adapted from Cooking Light: Cooking through the Seasons
Ingredients:
- 1 pound uncooked penne
- 1/4 cup all-purpose flour
- 3 cups low-fat milk
- 2 cups (8 oz) shredded fontina cheese
- 1/4 cup (2 oz) mascarpone cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 oz panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 small garlic clove, minced
- 1 1/2 tablespoons chopped fresh parsley
Directions:
In a large pot of boiling salted water, cook pasta according to package instructions. Drain and keep warm.
Preheat oven to 350 F. Spray a 13×9 baking dish with nonstick cooking spray.
Combine the flour and milk in a large saucepan set over medium heat. Cook, whisking constantly, for 10-12 minutes, or until the mixture thickens slightly. Remove the pan from the heat and add the cheeses, salt and pepper. Stir until smooth. Add the cooked pasta and toss to coat. Pour the mixture into the prepared baking dish.
In a small saucepan, melt the butter over medium heat. Add the garlic and cook briefly – just until the garlic is fragrant, about 15-30 seconds. Remove the pan from the heat and add the breadcrumbs. Stir to coat.
Sprinkle the breadcrumb mixture over the pasta. Bake for 25 minutes, or until the sauce bubbles around the edges. Sprinkle with parsley before serving.
