Fontina & Mascarpone Sicilian Pasta Gratin

Instructions

1. 1

   Preheat your oven to 200°C (390°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 large mixing bowl, combine the fontina cheese, mascarpone cheese, grated parmesan, grated romano, diced black olives, and salty mushrooms.

4. 4

   In a small bowl, whisk together the all purpose flour and baking powder. Add this mixture to the cheese and vegetable mixture, stirring well to combine.

5. 5

   Add the drained noodles to the cheese mixture and gently fold until the noodles are evenly coated.

6. 6

   Transfer the pasta mixture to the prepared baking dish and spread it out evenly.

7. 7

   Sprinkle the garlic panko crumble evenly over the top of the pasta.

8. 8

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

9. 9

   Remove from the oven and let rest for 5 minutes before serving. Enjoy your Fontina & Mascarpone Sicilian Pasta Gratin!