Baked Shells with Fontina and Parmesan Bread Crumbs
(from Ezra Pound Cake originally found From Jack Bishop’s “The Complete Italian Vegetarian Cookbook”)
1 pound small shells
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces (about 2 cups) Italian Fontina cheese
Salt (I used Garlic Salt)
Pinch of freshly grated nutmeg
1/3 cup plain bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces (about 2 cups) Italian Fontina cheese
Salt (I used Garlic Salt)
Pinch of freshly grated nutmeg
1/3 cup plain bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano
Prepare shells according to package directions, but cook only until they are 1 to 2 minutes shy of al dente. Then drain.
Meanwhile, dice 4 tablespoons of the butter and place in a large bowl. Warm the cream in the microwave, about 1 minute. Cover to keep the cream warm. Shred the Fontina.
Stir the shells into the bowl with the butter. Toss to coat well. Stir in the warm cream and Fontina, and stir until the cheese starts to melt. Season with salt to taste and the nutmeg.
Pour the mixture into a greased 13-by-9 ceramic or glass baking dish. Combine the bread crumbs and Parmigiano-Reggiano, and sprinkle over the pasta. Dice the remaining tablespoon butter, and dot the crumb topping with small pieces of butter.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.
mmmmmmmm this DOES look delicious! possibly the next mac n cheese meal i make! :)
ReplyDeleteGlad you are feeling better!
ReplyDeleteThat does look like pure comfort food. Love it!
How funny, I just posted a shells 'n cheese recipe too! I like how yours looks, mmmmmmm.
ReplyDeleteLooks great for a potluck!
ReplyDeleteLooks great,I'll definitely give this a try. I followed you from the foodieblogroll and I love the recipes you have here!I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!
ReplyDelete