Mafalda and Vegetables with Asiago-Fontina Cheese Sauce

This vegetarian baked pasta casserole makes broccoli and carrots something you'll crave thanks to a creamy cheese sauce and a topping of extra melted Asiago.

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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

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 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.
  2. 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.
  3. Carefully pour cheese mixture over pasta mixture; stir gently to coat. Sprinkle with the remaining 1/2 cup fontina cheese.
  4. Bake, uncovered, for 20 to 25 minutes or until bubbly. Let stand for 5 minutes before serving. If desired, sprinkle with additional Asiago cheese.
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Nutrition Facts (Mafalda and Vegetables with Asiago-Fontina Cheese Sauce)

  • Per serving:
  • 694 kcal ,
  • 53 g fat
  • (31 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 172 mg chol. ,
  • 911 mg sodium ,
  • 36 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 22 g pro.
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