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Penne and Cheese Gratin

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