Sicilian Cheesy Olive-Mushroom Pasta Bake

Instructions

1. 1

   Preheat your oven to 190°C (375°F). Grease a medium baking dish with a little butter or oil.

2. 2

   Bring a large pot of salted water to a boil. Add the elbow noodles and cook until just al dente, about 7-8 minutes. Drain and set aside.

3. 3

   In a saucepan over medium heat, melt the mascarpone cheese. Add the fontina, parmesan, and romano cheeses, stirring until melted and smooth.

4. 4

   Sprinkle in the flour and baking powder, whisking constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened.

5. 5

   Stir in the diced black olives and salty mushrooms. Mix well to combine.

6. 6

   Add the drained noodles to the cheese and mushroom mixture. Toss until the pasta is evenly coated.

7. 7

   Pour the mixture into the prepared baking dish and spread evenly.

8. 8

   Sprinkle the garlic panko crumble evenly over the top.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbling.

10. 10

    Remove from the oven and let rest for 5 minutes before serving. Enjoy your Sicilian Cheesy Olive-Mushroom Pasta Bake!