I almost didn't try this recipe, and I’m glad I did. This is a delicious meatless pasta dish that comes out just right. With, as my husband says, everything we like in it, it’s certainly pretty enough to be the star of a Holiday buffet – alongside tossed salad and with a chewy Italian baguette. We thought the recipe made 8 servings instead of 6.
I used campanelle as that’s what I could find at our local Fareway, and it was perfect. The rich sauce and vegetables need sturdy pasta. Be sure you let this set 5 or 10 minutes to set up, so you can serve it in squares. I let my pasta and broccoli and carrots drain in a colander, and cooked the mushroom mixture and made the sauce right in the same pan to save on cleanup. This is on our make-again list soon.
Mafalda and Vegetables With Asiago Fontina Cheese Sauce
6 Ounces Malfalda , campanelle or cavataapi, dried
3 Cups Broccoli Florets
½ Cup Carrots -- coarsely chopped
14 ½ Ounce Can Fire Roasted Crushed Tomatoes -- undrained
2 Cups Fresh Mushroom -- sliced
1 Cup Onion -- chopped
3 Cloves Garlic -- minced
2 Tablespoons Olive Oil
2 Cups Heavy Cream
1 ½ Cups Parmesan Cheese -- or asiago, shredded, 6 ounces
1 ½ Cups Fontina Cheese -- shredded (6 ounces)
½ Teaspoon Salt
¼ Teaspoon Black Pepper -- freshly ground
¼ Teaspoon Red Pepper -- crushed
2 Tablespoons Flat Leaf Parsley -- snipped (optional)
Preheat oven to 425°. If desired, break mafalda into bite-size pieces. In a large saucepan, cook pasta according to package directions, adding the broccoli and carrot during the last minute of cooking time; drain well. Place in an ungreased 3 quart rectangular baking dish; stir in tomatoes, set aside.
Meanwhile, in a large saucepan, cook mushrooms, onion, and garlic in hot oil over medium heat until liquid from mushrooms is almost all evaporated. Carefully add cream; bring to boiling. Boil gently, uncovered, for 2 minutes. Remove from heat. Stir in Parmesan or Asiago, 1 cup of the Fontina cheese, salt, and pepper.
Pour cheese mixture over pasta in baking dish; stir to coat. Sprinkle with remaining Fontina cheese. Bake for 20-25 minutes or until sauce is bubbly. Let stand 5 minutes. Sprinkle with parsley if desired.
"Better Homes and Gardens Holiday recipes 2011"
Per Serving (1/8 of recipe): 408 Calories; 36g Fat (78.7% calories from fat); 14g Protein; 8g Carbohydrate; 2g Dietary Fiber; 117mg Cholesterol; 610mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 Fat.