Ingredients:
3 ounces crusty French bread
1 medium onions, halved and sliced crosswise
1 lb rigatoni pasta
8 ounces mascarpone cheese
5 ounces spreadable herb cheese spread
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pinch ground nutmeg
1 pinch cayenne pepper
8 ounces white cheddar cheese, shredded
1 tablespoon grated parmesan cheese
Directions:
Preheat oven 350 degrees F.
Lightly coat a shallow 2 1/2 quart baking dish with nonstick spray.
Cut bread into cubes and spread evenly on a jelly roll pan.
Bake for 10 minutes until golden brown.
Fill a large pot with water and bring to boil.
Add onion and pasta to pot and cook for 8 to 10 minutes until pasta is al dente.
In a large bowl, whisk together the marscarpone, herb cheese, milk, salt, pepper, nutmeg, and cayenne until well blended.
Stir in shredded cheese.
Drain the pasta and onion in a colander.
Add pasta to cheese mixture and toss to coat.
Spread pasta and cheese in baking dish and sprinkle with bread crumbs and Parmesan cheese.
Bake for 30 minutes until filling is bubbly.
Remove to wire rack and allow to cool for 10 minutes.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.