Shelly's Recipe

FONTINA AND MASCARPONE BAKED PASTA DINNER

Category: Noodles / Pasta

1 lb uncooked penne
1/4 cup flour (about 1 oz)
3 cups fat free milk
2 cups (8 oz) shredded Fontina cheese
1/4 cup mascarpone cheese
3/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray
3 (1 oz) slices white bread
1 tbsp butter
1 small garlic clove, minced
1 1/2 tbsp chopped fresh parsley

Cook pasta according to pkg 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. Serves 8