Four Cheese Pasta Bake
This indulgent Italian pasta bake combines penne with a creamy sauce made from four cheeses: provolone, mozzarella, parmesan, and Fontina. The dish is topped with buttery, golden panko breadcrumbs and baked until beautifully crisp. It is a wonderfully comforting and satisfying meal, ideal for sharing with family or friends. The recipe serves six people and takes just under an hour to prepare and bake.
Ingredients
- 16 ounces uncooked penne pasta
- 1/2 cup butter
- 2 garlic cloves, chopped
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 4 1/2 cups milk
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded Fontina cheese
- 1/3 cup chopped fresh parsley
- 1 tablespoon butter
- 1 cup panko breadcrumbs
Method
- Preheat your oven to 350 degrees. Coat a 13x9 inch glass baking dish with cooking spray. Prepare the penne pasta according to the package directions, then drain it.
- Place a 4-quart saucepan on the hob and melt 1/2 cup of butter. Add the chopped garlic and cook for 30 seconds, stirring often. Use a wire whisk to blend in the flour and salt until you have a smooth paste. Turn the heat up to medium and cook this roux, stirring continuously, until it is smooth and bubbly. Pour in the milk while stirring. Bring the mixture to a boil, stirring constantly. Add all the shredded cheeses and stir until they have fully melted into the sauce. Mix the cooked pasta and fresh parsley into the cheese sauce. Transfer this mixture to your prepared baking dish.
- In a skillet, melt 1 tablespoon of butter. Add the panko breadcrumbs and stir them in the butter. Cook the crumbs until they turn a golden brown colour.
- Sprinkle the toasted breadcrumbs evenly over the top of the pasta mixture in the baking dish. Bake the dish uncovered for 20-25 minute.
Nutrition (per serving)
Sodium1245300 mg
Recipe details
CategoryPenne
Cuisineitalian
Authoremma1222
