Categories: entree

Ingredients

• 1 lb uncooked penne
• 1/4 cup all purpose flour
• 3 cups fat-free milk
• 2 cups (8 oz) fontina cheese, shredded
• 1/4 cup (2 oz) mascarpone cheese
• 3/4 tsp salt
• 1/4 tsp black pepper
• Cooking spray
• 3 (1-oz) slices white bread
• 1 tbsp butter
• 1 small garlic clove, minced
• 1 1/2 tbsp fresh parsley, chopped

Directions

1. Cook pasta according to package directions. Drain; keep warm.

2. eheat oven to 350.

3. Lightly spoon flour into a dry measuring cup, level with a knife.

4. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk.

5. Cook 10 minutes, or until thick, stirring constantly with a whisk.

6. Remove from heat, add cheese, stirring with a whisk until smooth.

7. Stir in salt and black pepper.

8. Add cooked pasta, stirring to coat.

9. Spoon pasta mixture into a 13 × 9-inch baking dish coated with cooking spray.

10. Tear bread into several pieces.

11. Place bread into a food processor, process until fine crumbs measure 1 1/2 cups.

12. Melt butter in a small skillet over medium heat.

13. Add garlic, cook 30 seconds. Remove from heat.

14. Stir in bread crumbs until well combined.

15. Sprinkle bread crumb mixture evenly over pasta mixture.

16. Bake at 350 for 25 minutes or until bubbly.

17. Sprinkle with parsley.

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