Mafalda and Vegetables with Asiago-Fontina Cheese Sauce

2 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 20 mins 425°F
  • Stand: 5 mins
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Mafalda and Vegetables with Asiago-Fontina Cheese Sauce
Ingredients
6
ounces dried mafalda, campanelle, or cavatappi pasta
3
cups broccoli and/or cauliflower florets
1/2
cup coarsely chopped carrot
1
14 1/2 ounce can fire-roasted crushed tomatoes, undrained
2
cups sliced stemmed shiitake mushrooms and/or sliced button or cremini mushrooms
1
cup chopped onion (1 large)
3
cloves garlic, minced
2
tablespoons olive oil
2
cups whipping cream
1 1/2
1 1/2
cups shredded Fontina cheese (6 ounces)
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/4
teaspoon crushed red pepper
2
tablespoons snipped fresh Italian (flat-leaf) parsley (optional)
Directions
  1. 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.
  2. 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.
  3. 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
Related Categories
Dinner Recipes, Vegetarian Recipes
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