Penne with Butter and Fontina
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 8 ounces penne pasta
- 2 teaspoons chopped fresh oregano
- 1/4 cup (1/2 stick) butter
- Carbohydrate 43 g(14%)
- Cholesterol 63 mg(21%)
- Fat 21 g(33%)
- Fiber 2 g(8%)
- Protein 15 g(30%)
- Saturated Fat 13 g(64%)
- Sodium 232 mg(10%)
- Calories 424
Preparation Preheat oven to 400°F. Butter 11x7-inch glass baking dish. Cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Arrange a third of pasta in prepared dish. Sprinkle with salt and pepper. Arrange half of Fontina cheese slices over pasta. Repeat layering. Top with remaining pasta. Sprinkle pasta with salt and pepper. Dot with butter. Bake pasta uncovered until Fontina melts, about 10 minutes. Toss pasta. Bake 2 minutes longer. Season pasta to taste with salt and pepper. Sprinkle chopped oregano over pasta and serve immediately.
Preparation Preheat oven to 400°F. Butter 11x7-inch glass baking dish. Cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Arrange a third of pasta in prepared dish. Sprinkle with salt and pepper. Arrange half of Fontina cheese slices over pasta. Repeat layering. Top with remaining pasta. Sprinkle pasta with salt and pepper. Dot with butter. Bake pasta uncovered until Fontina melts, about 10 minutes. Toss pasta. Bake 2 minutes longer. Season pasta to taste with salt and pepper. Sprinkle chopped oregano over pasta and serve immediately.
