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Recipe Summary

prep:
20 mins
bake:
10 mins
cook:
8 mins
total:
38 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Lightly coat the inside of a shallow 2 1/2-quart baking dish with nonstick vegetable-oil cooking spray.

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  • Cut bread into small cubes. (Or, tear bread into large pieces; place in food processor and pulse until coarse crumbs.) Spread bread in even layer on a jelly-roll pan. Bake in 350° oven for 10 minutes or until the cubes or crumbs are golden brown. Remove from oven; leave oven at 350 degrees F.

  • Meanwhile, bring a large pot of water to a boil. Add the sliced onion and pasta; cook for 8 to 10 minutes or until pasta is firm, but tender.

  • While the pasta is cooking, in a large bowl, whisk together the mascarpone, herb cheese, milk, salt, pepper, nutmeg and cayenne until well blended. Stir in the shredded cheddar until well mixed.

  • Drain the pasta and onion in a colander. Add to the cheese mixture in the bowl; toss to coat the pasta evenly and melt the cheddar. Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle the toasted crumbs and Parmesan cheese over the top.

  • Bake in 350 degree oven for 30 minutes or until the filling is bubbly. Remove the baking dish to a wire rack; let cool 10 minutes. Serve warm.

Nutrition Facts

368 calories; fat 21g; cholesterol 63mg; saturated fat 12g; carbohydrates 34g; insoluble fiber 2g; protein 13g; sodium 361mg.
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