CREAMY FONTINA CHEESE PASTA
Luxuriously creamy fontina pasta is the perfect alternative to mac and cheese. It's quick and easy to make with a few ingredients and so versatile, too!
Provided by Julie Blanner
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to boil and prepare pasta al dente.
- Strain pasta and return to pot.
- Toss with butter and cheese and season to taste. Serve immediately.
Nutrition Facts : Calories 519 kcal, Carbohydrate 57 g, Protein 21 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 71 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
FONTINA PASTA
I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.
Provided by Lori Mama
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until just done. Don't overcook. Drain and place in large bowl.
- Over medium heat in medium sized pot melt the butter.
- Add the sliced mushrooms and saute until just browned.
- Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
- Add the hot milk and cook until just thickened.
- Add the seasonings to your taste.
- Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
- Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
- Cover and bake at 350°F for 25 minutes or until bubbling.
Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6
FARMER'S PASTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
- Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
PENNE WITH BUTTER AND FONTINA
Categories Cheese Dairy Pasta Side Vegetarian Quick & Easy Dinner Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 4
Steps:
- 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.
FONTINA CHICKEN & PASTA BAKE
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.
TOMATO AND FONTINA PASTA "SAUCE"
This is one of my favorite recipes, especially for summer! My mom got this out of a cookbook but I'm not sure which one. I think this tastes even better the next day. It's great served with crusty bread to soak up all the juice.
Provided by BurgundyS
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes and their juice with garlic, basil, oregano, salt and 6 T. of oil. Mix well.
- Add the cheese and cover and marinate for 1 hour or more at room temperature.
- Just before serving add the lemon juice and pepper.
- Cook pasta, drain and return to cooking pot. 5. Add the remaining 1 T. of oil and season with salt and pepper.
- Pour half the sauce on the pasta and toss.
- Because the pasta cools quickly, this dish is best portioned onto warm plates.
- Serve the remaining sauce on top of the pasta.
Nutrition Facts : Calories 1105.5, Fat 44.4, SaturatedFat 14.8, Cholesterol 66, Sodium 1636.5, Carbohydrate 137.8, Fiber 8.1, Sugar 9, Protein 38.8
TURKEY RAGU WITH FONTINA AND PARMESAN
I love hearty, cheesy pasta dishes like meat sauce and lasagna, but it's impossible to keep to a diet when eating such meals! I put this together one night to attempt a healthy version of a traditional ragu. It is surprisingly tasty and lends itself to modifications for personalization of taste.
Provided by Jessica
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 49.8 g, Cholesterol 63.5 mg, Fat 13.2 g, Fiber 3.6 g, Protein 26 g, SaturatedFat 5.3 g, Sodium 687.4 mg, Sugar 5.4 g
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OUR 10 BEST MELTY FONTINA CHEESE RECIPES | ALLRECIPES
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- Italian "Stuffed" Toast (Toast Farcito) Here's some tasty, toasted pub grub, Italian style. Slices of prosciutto and fontina cheese and tangy giardiniera are pressed between bread slices in this quick and easy Italian toasted sandwich.
- Chicken Valdostano. Slices of prosciutto ham and fontina cheese are layered over chicken breasts and capped with sauteed mushrooms. "This was amazing and made an impressive meal for company," says Cookin4Fun.
- Cheesy Tots. "These aren't your average tots," says SunnyDaysNora. "Loaded with Cheddar and fontina cheeses, they're yummy on their own or dipped in your favorite sauce.
- Blissful Rosemary Chicken. "An elegant and intensely flavorful way to prepare chicken breasts," says CHEFSINGLEDAD. "Roll pounded chicken breasts with prosciutto and smoked fontina cheese, skewer with rosemary sprigs, and marinate (or not)."
- Bacon, Potato and Cheese Tart. Nutty melted cheese and crisp bacon bring exciting flavors to this potato tart. "My grandmother used to make this using Swiss cheese," says BAREFOOTBLONDE.
- Zucchini Roll-Ups. Roll up strips of zucchini with bacon and fontina cheese. "This recipe is AMAZING and was a huge hit at my party today," says bluegfluff.
- Grilled Chicken, Pear, and Fontina Sandwich. Cooked chicken breast, grated fontina cheese, and thin slices of pear and red onions are layered over toasted sourdough bread.
- Bacon, Egg, and Cheese-Stuffed Loaf. Hollow-out a baguette and stuff it with eggs, bacon, sun-dried tomatoes, and fontina cheese. "Perfect for game day brunches," says Jill.
- Cheesy Broccoli-Potato Mash. Broccoli and fontina cheese turn mashed potatoes into a wonder side! "A great way to make mashed potatoes have more nutrients and taste a bit lighter," says Whitney.
- Gnocchi in Fontina Sauce. "The quick-and-easy white cheese sauce makes the gnocchi melt in your mouth," says jensenly. "Very rich and decadent. Best served with a light salad to balance out the richness.
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