by Brooke Halper
(Lindenhurst, New York, United States)
Try this mouth-watering three-cheese baked pasta recipe.
1 pound tubetti pasta
1 cup graded Fontina cheese
1 large onion, diced
1 cup grated Mozzarella cheese
1 teaspoon salt
1/2 cup heavy cream
10 mushrooms, sliced thin
1 cup frozen baby peas
pepper to taste
1/2 cup grated Parmesan cheese
4 cups chicken broth
Boil the tubetti pasta in the broth. Cook for 6 minutes. Do not drain but reserve.
Saute the onion and the mushrooms in 2 tablespoons of sweet butter in a large fry pan with high sides.
Add the Fontina and the Mozzarella cheeses. Mix well. Add the peas and the heavy cream.
Next add the pasta and all the broth. Pour into a well greased casserole large enough to hold the mixture.
Sprinkle the grated Parmesan cheese on top. Bake at 375F (190C) degrees for 30-40 minutes until brown and bubbly.