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Cheesy Baked Penne with Roasted Pepper Sauce
|1/2 cup shredded Fontina cheese|
|1/2 cup roasted red bell pepper|
|1/2 cup milk|
|1/4 cup panko breadcrumbs|
|8 oz penne|
|1/4 cup shredded smoked Gouda|
|2 tablespoons margarine|
|1 tablespoon yogurt|
|1/2 teaspoon salt|
|1/4 teaspoon black pepper|
|2 tablespoons flour|
- Preheat oven to 350° F.
- Coat the inside of a medium square baking dish with cooking spray.
- Fill pot with water, bring to a boil. Add penne pasta once boiling. Cook until al dente. Drain water and set aside.
- Turn heat to medium, melt margarine in a saucepan. After butter has melted, add pepper, butter and salt to pan, cook for 2 minutes.
- Slowly pour milk into saucepan, whisk ingredients together. Cook until it forms a smooth sauce.
- Add cheeses to sauce, whisk until fully melted. Add noodles to pan, stir together.
- Transfer saucepan ingredients to baking dish. Sprinkle panko over the top, and bake for 20 minutes. The top should begin to bubble and brown.
- As penne is baking, prepare sauce. Place yogurt and bell pepper in a blender/food processor. Blend until ingredients are smooth. Pour sauce over baked dish and enjoy!