Italian, Pasta, Vegetarian

Baked Penne with 3 Cheeses

  • 6 s Tbsp unsalted butter
  • 6 s Tbsp all-purpose flour
  • 4 cups milk
  • 1/2 cups Fontina cheese, shredded
  • 1/2 lb Gorgonzola cheese, in pieces
  • 1 cup Parmesan cheese, grated
  • salt and fresh ground black pepper
  • 3/4 lb uncooked penne pasta
  • 1/2 cup fresh bread crumbs


In large saucepan over medium heat, melt butter. Whisk in flour and cook, stirring constantly, for 2 minutes; do not brown. Gradually whisk in milk and cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes. Add the Fontina, Gorgonzola and Parmesan and stir until cheeses melt. Season to taste with salt and pepper. Remove from heat; set aside. Preheat an oven to 375F. Oil a shallow 2 1/2-quart baking dish. Fill a large pot three-fourths full with water, salt it lightly and bring to a boil over high heat. Add pasta and cook until al dente, 10-12 minutes. Drain and add to sauce. Toss gently. Transfer pasta and sauce to prepared dish. Sprinkle top evenly with bread crumbs. Bake until top is golden and sauce is bubbling, 25-30 minutes. Let cool for 5 minutes, then spoon into warmed bowls and serve.


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