Four Cheese Baked Penne with Greens & Tomatoes

Name: Four Cheese Baked Penne with Greens & Tomatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 1/4 cup 58 g plus 1 tablespoon (1/2 stick plus 1 tablespoon) unsalted butter, (softened, divided); 2 cups (200 g) grated Parmigiano Reggiano cheese, (divided); 1/4 cup (36 g) low FODMAP gluten-free all-purpose flour; 4 cups (960 ml) lactose free whole milk, 2%, 1% or fat free at room temperature; 3 ounces (85 g; about 1 cup) lightly packed coarsely shredded Havarti; 1 large egg, (at room temperature); Kosher salt; Freshly ground black pepper; 1 pound (455 g) low FODMAP, gluten-free penne, such as rice based ((cooked pasta weight is 910 g)); 1 cup (20 g) fresh baby arugula or baby spinach leaves; 1/2 cup (16 g) finely chopped fresh flat leaf parsley, (divided); 1 cup (210 g) lactose-free cottage cheese; 5 3/4 ounces (160 g; about 2/3 cup) crumbled feta; 3/4 dry pint (213 g) red or orange cherry or grape tomatoes, (halved)

Instructions

Prep:10minCook:50min

Baked pasta is a go-to comfort food and this version, with penne and four cheeses, has the added attraction of being fancy enough for guests. Made in a springform pan, it is unmolded and makes a statement on the buffet or dinner table.

Updated at: Fri, 13 Dec 2024 22:20:55 GMT