Mafalda and Vegetables with Asiago-Fontina Cheese Sauce
ounces dried mafalda, campanelle, or cavatappi pasta
cups broccoli and/or cauliflower florets
cup coarsely chopped carrot
14 1/2 ounce can fire-roasted crushed tomatoes, undrained
cups sliced stemmed shiitake mushrooms and/or sliced button or cremini mushrooms
cup chopped onion (1 large)
cloves garlic, minced
tablespoons olive oil
cups whipping cream
cups shredded Asiago or Parmesan cheese (6 ounces)
cups shredded Fontina cheese (6 ounces)
teaspoon ground black pepper
teaspoon crushed red pepper
tablespoons snipped fresh Italian (flat-leaf) parsley (optional)
- Preheat oven to 425 degrees F. If desired, break mafalda into bite-size pieces. In a large saucepan cook pasta according to package directions, adding the broccoli and carrot during the last minute of cooking time; drain well. Place in an ungreased 3-quart rectangular baking dish; stir in tomatoes. Set aside.
- Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat until liquid from mushrooms is almost all evaporated. Carefully add cream; bring to boiling. Boil gently, uncovered, for 2 minutes. Remove from heat. Stir in Asiago cheese, 1 cup of the Fontina cheese, the salt, black pepper, and crushed red pepper.
- Pour cheese mixture over pasta in baking dish; stir to coat. Sprinkle with the remaining 1/2 cup Fontina cheese. Bake for 20 to 25 minutes or until sauce is bubbly. Let stand for 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts(Mafalda and Vegetables with Asiago-Fontina Cheese Sauce)
- Per serving:
- 694 kcal cal.,
- 53 g fat
- (31 g sat. fat,
- 2 g polyunsaturated fat,
- 14 g monounsatured fat),
- 172 mg chol.,
- 911 mg sodium,
- 36 g carb.,
- 4 g fiber,
- 7 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet