Ingredients:
1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh Italian parsley, minced
1 tablespoon dried oregano
salt and pepper
1/8 teaspoon cayenne pepper
2 1/2 cups half-and-half
12 ounces ziti pasta or 12 ounces penne or 12 ounces farfalle pasta
6 tablespoons unsalted butter
1 medium onions, minced
1 clove garlic, minced
2 tablespoons flour
1 cup provolone cheese, grated
1 cup bel paese cheese or 1 cup gorgonzola, grated
2 cups Fontina cheese, grated
Directions:
Pre-heat oven to 375.
Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside.
Cook Pasta al dente, drain and rinse under cold water.
Set pasta aside.
Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent.
Add garlic, stir until garlic is fragrant.
Add flour; lower heat and cook, stirring frequently.
Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens.
Stir in the cheeses, saving 1 cup of the Fontina.
Simmer until cheese is melted and sauce is creamy.
Taste and adjust salt and pepper.
Add Cayenne.
Use cooking spray to coat casserole- you should need about a 3 qt size.
Place pasta in casserole.
Top with sauce, stir to distribute evenly.
Place reserved fontina on top.
Sprinkle bread crumbs.
Dot with remaining butter.
Bake 40 minutes, until top is brown and it’s bubbly.
Servings: 6
Time preparation: 25 min.
Time total: 65 min.