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Penne and Cheese Gratin

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Penne and Cheese Gratin
  • Prep 25 min
  • Total 55 min
  • Ingredients 11
  • Servings 6
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Havarti, colby and Parmesan cheeses blend into a smooth, flavorful sauce for a baked casserole of pasta and broccoli.
Updated Sep 23, 2008

Ingredients

Casserole

  • 8 oz. (2 1/2 cups) uncooked penne (tube-shaped pasta)
  • 2 cups 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

Steps

  • 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

450 Calories, 25g Total Fat, 20g Protein, 36g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
450
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
15g
75%
Cholesterol
75mg
25%
Sodium
600mg
25%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
10%
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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