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Three-Cheese Herb Bake Recipe
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Coarsely shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Penne||16 Ounce, cooked and drained (A Type Of Pasta)|
|Garlic clove||2 Small, minced|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Chopped fresh herbs||2 Tablespoon (Can Use Dill, Parsley, Oregano, Basil)|
Calories 625 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.7%
Saturated Fat 17.4 g87.2%
Trans Fat 0 g
Cholesterol 87.1 mg
Sodium 670.3 mg27.9%
Total Carbohydrates 65 g21.5%
Dietary Fiber 5.6 g22.4%
Sugars 8.9 g
Protein 28 g56%
Vitamin A 57.4% Vitamin C 7.2%
Calcium 58.3% Iron 10.3%
*Based on a 2000 Calorie diet
Spread the penne in a greased 9x13 inch baking dish.
Melt the butter in a saucepan over medium heat.
Add the garlic; cook for 1 minute.
Whisk in the flour, mustard and nutmeg.
Add the milk gradually, whisking constantly to eliminate lumps.
Bring to the boiling point.
Reduce heat and simmer for 1 minute.
Remove from heat.
Add all but 3/4 cup of the tossed cheeses to the milk mixture a handful at a time, stirring to blend.
Stir in the chopped herbs, salt and pepper.
Toss the milk mixture with the penne.
Sprinkle with the reserved cheese mixture.
Broil the dish for about 1 minute or until cheese bubbles.