Fontina and Mascarpone Baked Pasta

Ingredients

• 1 pound uncooked penne 
• 1/4 cup all-purpose flour (about 1 ounce) 
• 3 cups fat-free milk 
• 2 cups (8 ounces) shredded fontina cheese
• 1/4 cup (2 ounces) mascarpone cheese
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 (1-ounce) slices white bread 
• 1 tablespoon butter 
• 1 small garlic clove, minced
• 1 1/2 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Preheat oven to 350°.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
5. Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

Jackie Mills, Cooking Light