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 broccoli and/or cauliflower and carrot for the last 1 minute of cooking; drain. Transfer pasta mixture to an ungreased 3-quart rectangular baking dish. Stir in tomatoes.
Meanwhile, in a large saucepan heat oil over medium heat. Add mushrooms, onion, and garlic; cook until liquid from mushrooms is nearly evaporated, stirring occasionally. Carefully add whipping cream. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Remove from heat. Stir in 1 1/2 cups Asiago cheese, 1 cup of the fontina cheese, the salt, crushed red pepper, and black pepper.
Carefully pour cheese mixture over pasta mixture; stir gently to coat. Sprinkle with the remaining 1/2 cup fontina cheese.
Bake, uncovered, for 20 to 25 minutes or until bubbly. Let stand for 5 minutes before serving. If desired, sprinkle with additional Asiago cheese.