Baked Two-Cheese Penne with Roasted Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 ounces dried whole wheat penne |
2 tablespoons trans fat-free margarine |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup 1% low-fat milk |
1 ounce smoked gouda, shredded (about 1/4 cup) |
2 ounces fontina cheese, shredded (about 1/2 cup) |
1/4 cup panko (japanese breadcrumbs) |
1/2 cup roasted red bell pepper |
1 tablespoon plain greek low-fat yogurt |
Directions:
1. Heat oven to 350ï¿1/2. Coat an 8-inch square baking dish with cooking spray; set aside.
2. Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.
3. Reduce heat to medium; add margarine, and cook until margarine melts. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.
4. Top noodles with breadcrumbs; bake at 350ï¿1/2 for 20 minutes or until top begins to brown and cheese is bubbly.
5. While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.
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