Friday, July 30, 2010

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


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.




Lori@ Paisley Passions said...

Thanks so much for stopping by my blog and following. I am now following back :)
@Paisley Passions
@Laughter & Memories

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