Fontina Pasta Recipes

CREAMY MUSHROOM-FONTINA PASTA

Steps:

• Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
• Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté half of the mushrooms, stirring occasionally, for 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and the remaining mushrooms, transferring them to the plate with the rest of the mushrooms.
• Add the shallots to skillet and cook until tender, about 5 minutes. Add the mushrooms back to the skillet, along with the wine; cook until the wine is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
• Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.

CREAMY FONTINA CHEESE PASTA

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.

FONTINA PASTA

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.

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 CHICKEN & PASTA BAKE

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°.

WHOLE-WHEAT PASTA WITH KALE AND FONTINA

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.
• Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.

PENNE WITH BUTTER AND FONTINA

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.