Penne with Fontina and Mushrooms
A Fontina and cream cheese sauce provides a yummy base for this pasta and vegetable casserole that's ready to serve in just 30 minutes.
- 1 box (16 ounces) calcium-and-fiber-fortified penne pasta (such as Ronzoni)
- 4 teaspoons olive oil flavored with white truffles or herbs
- 1 package (4 ounces) assorted sliced wild mushrooms
- 12 ounces Fontina cheese (rind discarded), cubed
- 1/2 package (4 ounces) cream cheese, cut into chunks
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- pinch of ground nutmeg
- 1 teaspoon unsalted butter
- 2 ounces (about 2 slices) Italian bread
1. Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray. Heat large pot of lightly salted water to boiling. Add pasta and cook 11 minutes, according to package directions.
2. Meanwhile, heat 3 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms and cook 4 minutes. Pour into large bowl; drain pasta and add to same bowl.
3. Combine Fontina, cream cheese and milk in the pasta pot over medium to medium-high heat. Cook 3 to 5 minutes, until cheeses are melted and sauce is smooth. Stir in salt, pepper and nutmeg. Remove from heat; pour into bowl with mushrooms and pasta. Stir to combine, then pour into prepared baking dish.
4. Melt butter and remaining 1 teaspoon oil in mushroom skillet over medium-high heat. Pulse bread in food processor until crumbs are formed. Add crumbs (about 1 cup) to butter mixture in skillet. Cook 2 minutes, stirring, until crumbs are just browned. Sprinkle over pasta. Bake at 350 degrees F for 20 minutes. Serve warm.