12ouncestrozzapreti pastacooked according to package directions, ½ cup pasta water reserved
1tablespoonextra virgin olive oil
1fennel bulbtrimmed, halved and sliced laterally into thin slices
2cupsquality ricotta cheese or homemade
1cuplight cream
¾cupgrated Asiago cheese
½cupgrated Fontina cheese
Dash ground nutmeg
Salt and pepperto taste
1cupbread crumbs
2tablespoonsextra virgin olive oilor as needed
1 - 2tablespoonsgrated Parmesan cheese
½ to 1teaspoondried Italian seasonings
2teaspoonsminced parsley
Instructions
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.
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.
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.
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.