Fontina and Mascarpone Baked Pasta
1 lb. uncooked penne
1/4 c. all purpose flour
3 c. fat free milk
2 c. shredded fontina cheese
1/4 c. mascarpone cheese
3/4 tsp. salt
1/4 tsp. ground black pepper
3 slices white bread
1 tbsp. butter
1 garlic clove, minced
1 1/2 tbsp. chopped fresh parsley
1)Cook pasta-drain, and keep warm.
2)Preheat oven to 350 degrees.
3)Lightly spoon flour into a measuring cup and level.
4)Combine flour and milk in a large pan oven medium heat, stirring.
5)Cook 10 minutes or until it becomes thick, stirring constantly.
6)Remove from heat, add cheese, stirring with a whisk until smooth.
7)Stir in salt and pepper.
8)Add cooked pasta, stirring to coat pasta.
9)Spoon into a 13 x 9 inch baking pan.
10)Tera bread into several pieces. Place bread in a food processor, process until you have fine crumbs.
11)Melt butter in skillet over medium heat.
12)Add garlic and cook for 30 seconds. Remove from heat and stir in breadcrumbs.
13)Sprinkle breadcrumb mixture evenly over pasta. Bake at 250 degrees for 25-30 minutes. Sprinkle with parsley.