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Mafalda and Vegetables with Asiago-Fontina Cheese Sauce

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  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 20 mins 425°F
  • Stand: 5 mins

Mafalda and Vegetables with Asiago-Fontina Cheese Sauce

Reviews (0)

3.5 by 2 people

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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.
  1. 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.
  1. 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

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