Penne and Cheese Gratin

Havarti, colby and Parmesan cheeses blend into a smooth, flavorful sauce for a baked casserole of pasta and broccoli.

  • prep time 25 min
  • total time 55 min
  • ingredients 11
  • servings 6

Ingredients

Casserole

8
oz. (2 1/2 cups) uncooked penne (tube-shaped pasta)
2
cups Green Giant™ SELECT® frozen broccoli florets
1
tablespoon butter
1
tablespoon all-purpose flour
1/4
teaspoon salt
1 1/4
cups half-and-half
4
oz. (1 cup) shredded Havarti cheese
4
oz. (1 cup) shredded colby cheese
2
oz. (1/2 cup) shredded fresh Parmesan cheese

Topping

1
tablespoon butter, melted
3
tablespoons Progresso™ Italian Style Bread Crumbs
  • 1 Heat oven to 350°F. Cook penne to desired doneness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain.
  • 2 Meanwhile, melt 1 tablespoon butter in large saucepan over medium heat. Add flour and salt; cook and stir until well blended. Gradually add half-and-half, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
  • 3 Add Havarti, colby and Parmesan cheeses; stir until melted. Add cooked penne and broccoli; mix well. Spoon into ungreased 8-inch square (2-quart) baking dish or 2-quart gratin dish. In small bowl, combine topping ingredients; mix well. Sprinkle over top.
  • 4 Bake at 350°F. for 20 to 30 minutes or until casserole is bubbly and top is golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    450
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    15g,
    15%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    10%;
    Calcium
    45%;
    Iron
    10%;
    Exchanges:
    2 1/2 Starch; 1 1/2 High-Fat Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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