Mezze Penne Mini Pies With Garlic Cheese Fondue – a delicious recipe with penne pasta, milk, Fontina, butter, garlic, sage. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 180 degrees Celsius.
2
Cook the pasta in boiling salted water until it is al dente, about 8 minutes. Drain, add to a large bowl, and set aside.
3
Add the milk and cheese to a saucepan and cook until the cheese melts. Stir in the butter and mix until the sauce is creamy and uniform.
4
Pour the cheese sauce onto the pasta, add the garlic, sage, Parmesan cheese and the egg. Combine well.
5
Lightly coat a muffin pan with oil.
6
Use a round pastry cutter to cut out 5-centimeter disks out of the puff pastry dough.
7
Line the muffin pan with the puff pastry disks.
8
Add a spoonful of pasta and sprinkle with additional Parmesan cheese.
9
Bake for approximately 15 minutes. Turn on the oven's broiler and broil for a few minutes until the pasta is golden brown. Serve warm.
327
kcal
Calories
11
g
Fat
39
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 ounces penne pasta, 6 3/4 tablespoons milk, 3/4 cup Fontina, 1 tablespoon butter, and more.
Yes, Mezze Penne Mini Pies With Garlic Cheese Fondue falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
