Best Fontina Pasta Recipes

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°.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
• Drain.
• Dry the pot.
• Whisk broth and flour in a small bowl until smooth.
• Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
• Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
• Cook, stirring, until the mixture is heated through, about 1 minute.
• Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• 1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot. 2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). 3. Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO

Steps:

• Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
• Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
• Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
• Drain pasta, add to soup mixture.
• Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
• Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.

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.

PASTA FONTINA WITH LOBSTER

Steps:

• Shred fontina cheese in a food processor.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

BOW TIE PASTA SALAD WITH FONTINA AND MELON

Steps:

• Cook pasta according to package directions; drain and rinse well.
• In a large bowl toss together pasta, melon, and cheese. Combine salad dressing and mint; pour over pasta mixture and toss gently to coat.
• Serve immediately or cover and chill up to 24 hours.
• Add watercress to pasta mixture just prior to serving.
• For a pretty presentation, pasta salad may be served in melon shells :).

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.

PASTA WITH BROCCOLI RABE, WHITE BEANS, AND FONTINA

Steps:

• Place stems of broccoli rabe in microwave safe bowl. Microwave on high for 2 minutes to partially cook. Add chopped leaf portions to same container and microwave 1 minute more. Remove from microwave and toss to distribute. Leaves will continue to wilt.
• Heat olive oil in a large skillet. Add onion and saute until soft and beginning to brown. Add garlic and red pepper flakes and saute for 30 seconds. Add flour, stir for 30 seconds. Add chicken stock, whisking to make sure there are no flour lumps. Simmer until sauce thickens, about 5 minutes.
• Add balsamic vinegar to sauce and stir to combine. Add broccoli rabe and stir to distribute sauce and heat through. Gently fold in beans and tomatoes. Add pasta and stir to mix well and heat through. Add grated cheese and black pepper. Stir to melt cheese and distribute. Top with breadcrumbs and serve.
• ** For breadcrumbs, remove crust from slices of bread, tear bread into small pieces, and process in blender to make crumbs. Toast in a small skillet with a small amount of olive oil and a pinch of salt.
• ** Adding 2 oz more pasta will make more generous servings for 4, while still having plenty of sauce and toppings.

FONTINA CHICKEN & PASTA BAKE RECIPE

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 two greased 8-in.-square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through.
• Yield: 2 casseroles (4 servings each).
• 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°.
• Originally published as Fontina Chicken & Pasta Bake in Simple & Delicious
• December/January 2014
• Nutritional Facts
• cup equals 601 calories, 22 g fat (8 g saturated fat), 105 mg cholesterol, 1,362 mg sodium, 56 g carbohydrate, 6 g fiber, 42 g protein.
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TOMATO AND FONTINA PASTA "SAUCE"

Steps:

• Combine tomatoes and their juice with garlic, basil, oregano, salt and 6 T. of oil. Mix well.
• Add the cheese and cover and marinate for 1 hour or more at room temperature.
• Just before serving add the lemon juice and pepper.
• Cook pasta, drain and return to cooking pot. 5. Add the remaining 1 T. of oil and season with salt and pepper.
• Pour half the sauce on the pasta and toss.
• Because the pasta cools quickly, this dish is best portioned onto warm plates.
• Serve the remaining sauce on top of the pasta.