My twist on baked Ziti

Ingredients for pasta:

• 1  pound  uncooked penne
• 1/4  cup  all-purpose flour 
• 3  cups  fat-free milk
• 2  cups  shredded fontina cheese
• 1/4  cup  mascarpone cheese
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Sundried tomatoes …I eyeballed the amount, just make sure you’re cutting them into bite sized pieces and that there’s a good amount throughout.
• 1 large garlic clove
• Cooking spray

Ingredients for topping:

• Breadcrumbs ….just enough to sprinkle on top!
• 1  tablespoon  butter
• 1  small garlic clove, minced
• 1 1/2  tablespoons  chopped fresh parsley

Preparation

Cook pasta according to package directions, Drain; keep warm.

Preheat oven to 350°.

Sauté garlic and sundried tomatoes until soft. Remove from heat.

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 and sundried tomato mixture. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

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.

 

Enjoy!!