Penne and Two Cheeses

  • Prep 20 min
  • Total 40 min
  • Ingredients 12
  • Servings 4

Ingredients

Casserole

8
oz. (3 cups) uncooked penne (tube-shaped pasta)
2
tablespoons butter
2
tablespoons all purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups milk
4
oz. (1 cup) shredded mild Cheddar cheese
4
oz. (1 cup) cubed Havarti cheese
1/3
cup sliced green onions
1/3
cup sliced marinated sun-dried tomatoes

Topping

1
cup soft whole wheat bread crumbs
2
tablespoons butter, melted

Steps

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  • 1
    Cook penne to desired doneness as directed on package. Drain.
  • 2
    Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Melt 2 tablespoons butter in medium saucepan. Stir in flour, salt, pepper and milk. Cook and stir over medium heat for 5 to 8 minutes or until mixture thickens. Remove from heat. Stir in cheeses until melted.
  • 3
    In sprayed casserole, combine cooked penne, onions, tomatoes and cheese sauce; mix well.
  • 4
    In small bowl, combine bread crumbs and 2 tablespoons butter; mix well. Sprinkle over penne mixture.
  • 5
    Bake at 350°F. for 20 minutes or until crumbs are golden brown.

Notes









Tips

Expert Tips

Prepare the penne up to one day ahead. Cook, rinse and drain the pasta well, then toss it with 1 to 2 tablespoons of oil. Cool the pasta, place it in a resealable plastic food storage bag and refrigerate. Rinse the penne in hot water to reheat it.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
650
Calories from Fat
310
% Daily Value
Total Fat
34g
52%
Saturated Fat
20g
100%
Cholesterol
95mg
32%
Sodium
740mg
31%
Total Carbohydrate
59g
20%
Dietary Fiber
3g
12%
Sugars
9g
Protein
27g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
4 Starch; 4 Other Carbohydrate; 2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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