Fontina Pasta Bake Recipe

Fontina D'Aosta is imported from Italy and is the most flavorful type of Fontina. However, less expensive Fontina imported from Italy and made with pasteurized milk will work just as well for cooking. Penne is my favorite pasta to use in this Fontina Pasta Bake Recipe, but rigatoni or macaroni will also work well.

Fontina Pasta Bake Recipe serves six

• 16 oz. dried penne pasta
• 1 onion
• 2 garlic cloves
• 2 green peppers
• 1 Tbsp olive oil
• 12 oz (about 4) Italian sausages
• 16 oz. tomato sauce
• 1/2 cup roughly chopped fresh basil
• 1 tsp red pepper flakes (optional)
• 1 1/2 cups grated Fontina cheese (about 4 oz)

Preheat oven to 375.

Boil pasta about 6-8 minutes, so it is still slightly firm.

Roughly chop onion, garlic and peppers. Saute over med-high heat in olive oil for 3 minutes, then add sausage. Cook another five minutes, until sausage starts to brown, then add tomato sauce, pepper flakes and basil.

Turn off heat. Mix noodles and sauce. Add 1 cup grated cheese. Put pasta into a baking dish. Sprinkle the remaining cheese on top.

Bake for 25 minutes.

Fontina Pasta Bake Recipe © 2008 Jennifer Meier licensed to About.com, Inc.

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