Créé avec l’IA
Fontina & Mascarpone Sicilian Pasta Gratin
60 min 603 kcal par portion Moyen
Ingrédients
4 Portions
- elbow noodles280 g
- fontina cheese90 g
- mascarpone cheese90 g
- grated parmesan60 g
- grated romano40 g
- diced black olives60 g
- salty mushrooms100 g
- all purpose flour20 g
- baking powder1 tsp
- garlic panko crumble35 g
Instructions
- 1
Preheat your oven to 200°C (390°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 large mixing bowl, combine the fontina cheese, mascarpone cheese, grated parmesan, grated romano, diced black olives, and salty mushrooms.
- 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
Add the drained noodles to the cheese mixture and gently fold until the noodles are evenly coated.
- 6
Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
- 7
Sprinkle the garlic panko crumble evenly over the top of the pasta.
- 8
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
- 9
