Mafalda and Vegetables with Asiago-Fontina Cheese Sauce
- 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