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Preheat oven to 425°F. If desired, break mafalda into bite-size pieces. In a large saucepan, cook pasta according to package directions, adding broccoli (or cauliflower) and carrot for the last minute of cooking time; drain well. Place in an ungreased 3-quart rectangular baking dish; stir in tomatoes. Set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms, onion and garlic; sauté until the liquid from the mushrooms is almost all evaporated. Carefully add cream; bring to a boil. Boil gently, uncovered, for 2 minutes. Remove from heat. Stir in Asiago (or Parmesan), 1 cup fontina, salt, black pepper and crushed red pepper.
Pour cheese mixture over pasta in baking dish; stir to coat. Sprinkle with the remaining 1/2 cup fontina. Bake for 20 to 25 minutes or until sauce is bubbly. Let stand 5 minutes. If desired, sprinkle with parsley.