Creado con IA
Sicilian Cheesy Olive-Mushroom Pasta Bake
50 min 622 kcal por ración Media
Ingredientes
4 Raciones
- elbow noodles320 g
- mascarpone cheese80 g
- fontina cheese80 g
- grated parmesan50 g
- grated romano40 g
- diced black olives70 g
- salty mushrooms110 g
- all purpose flour22 g
- baking powder1 tsp
- garlic panko crumble38 g
Preparación
- 1
Preheat your oven to 190°C (375°F). Grease a medium baking dish with a little butter or oil.
- 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
In a saucepan over medium heat, melt the mascarpone cheese. Add the fontina, parmesan, and romano cheeses, stirring until melted and smooth.
- 4
Sprinkle in the flour and baking powder, whisking constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened.
- 5
Stir in the diced black olives and salty mushrooms. Mix well to combine.
- 6
Add the drained noodles to the cheese and mushroom mixture. Toss until the pasta is evenly coated.
- 7
Pour the mixture into the prepared baking dish and spread evenly.
- 8
Sprinkle the garlic panko crumble evenly over the top.
- 9
