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.

Penne with Fontina and Mushrooms
Servings: 6 Prep 10 mins Cook 350°F 20 mins


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 453, Fat, total (g): 23, chol. (mg): 68, sat. fat (g): 12, carb. (g): 49, fiber (g): 6, pro. (g): 20, sodium (mg): 581, Percent Daily Values are based on a 2,000 calorie diet.