Becky Luigart-Stayner

Ingredients

1 pound uncooked penne

1/4 cup all-purpose flour (about 1 ounce)

3 cups fat-free milk

2 cups (8 ounces) shredded fontina cheese

1/4 cup (2 ounces) mascarpone cheese

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

3 (1-ounce) slices white bread

1 tablespoon butter

1 small garlic clove, minced

1 1/2 tablespoons chopped fresh parsley

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.

Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

Serves 8

Borrowed from Cooking Light, November 2006

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