Mac n Cheese Italian Style

Ingredients

• 12 ounce strozzapreti pasta, cooked according to package directions, 1/2 cup pasta water reserved
• 1 tablespoon extra virgin olive oil
• 1 fennel bulb, trimmed, halved and sliced laterally into thin slices
• 2 cups quality ricotta cheese or homemade Homemade Ricotta Cheese
• 1 cup light cream
• 3/4 cup grated Asiago cheese
• 1/2 cup grated Fontina cheese
• Dash ground nutmeg
• Salt and pepper, to taste
• 1 cup bread crumbs
• 2 tablespoons extra virgin olive oil, or as needed
• 1 - 2 tablespoons grated Parmesan cheese
• 1/2 to 1 teaspoon dried Italian seasonings
• 2 teaspoons minced parsley

Method

Step 1

Heat the oil in a medium sauté pan, add the fennel and sauté over medium-low heat until they become soft and just begin to brown on the edges. Add the ricotta, cream, Asiago and Fontina cheese. Cook until they just melt together. Remove from the heat.

Step 2

Place the cooked pasta in a large bowl. Pour the sauce over, stir to combine, adding pasta water if it seems to thick. Stir in salt and pepper to taste.

Step 3

Wipe out the sauté pan; heat the 2 tablespoons extra virgin olive oil over medium heat, when hot add the bread crumbs and sauté until just starting to brown. Remove from heat, stir in the Parmesan, Italian seasonings and parsley.

Step 4

Pour the strozzapreti into a lightly oiled baking dish. Top with the bread mixture. Place in a 375°F oven and bake until hot and bubbly throughout. Serve immediately on warmed plates.