Penne With Fontina And Mushrooms Recipe

Name: Penne With Fontina And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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
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
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
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.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Penne With Fontina And Mushrooms 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.

Penne With Fontina And Mushrooms

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