Campanelle and Vegetables With Asiago Fontina Cheese Sauce

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.
Campanelle and Vegetables With Asiago Fontina Cheese Sauce
  6         Ounces  Campanelle, malfalda, or cavatappi,  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.
6-8 Servings
  "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.


  1. Gosh, there may be a new dish on the table at Thanksgiving! This looks great! We would have to cut it to less than half, but it really looks good!

  2. This looks delicious~ Thanks for the recipe!

  3. Looks & sounds delicious! Love your pan too! Thanks! I'm not familiar with using Fontina, but willing to give it a try.

  4. That dish looks marvelous! I had a case of loose Malfalda pasta given me last year and I've been using it every way imaginable, lol. I'm with your husband on this one "everything we like in it". I'll look for the cheese today and will make it on the weekend. Thank you for this lovely recipe.

    1. Had this for lunch today and it was absolutely delicious. Will make this over and over again.


Hi...we'd love to hear from you.