PENNE WITH FONTINA AND MUSHROOMS

PENNE WITH FONTINA AND MUSHROOMS image

Number Of Ingredients 11

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1 box (16 ounces) calcium-and-fiber-fortified penne pasta (such as Ronzoni)
4 teaspoons olive oil flavored with white truffles or herbs
1 package (4 ounces) assorted sliced wild mushrooms
12 ounces Fontina cheese (rind discarded), cubed
1/2 package (4 ounces) cream cheese, cut into chunks
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
pinch of ground nutmeg
1 teaspoon unsalted butter
2 ounces (about 2 slices) Italian bread

Steps:

1. Heat oven to 350 degrees F. Coat a 2-quart oval baking dish with nonstick cooking spray. Heat large pot of lightly salted water to boiling. Add pasta and cook 11 minutes, according to package directions. 2. Meanwhile, heat 3 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms and cook 4 minutes. Pour into large bowl; drain pasta and add to same bowl. 3. Combine Fontina, cream cheese and milk in the pasta pot over medium to medium-high heat. Cook 3 to 5 minutes, until cheeses are melted and sauce is smooth. Stir in salt, pepper and nutmeg. Remove from heat; pour into bowl with mushrooms and pasta. Stir to combine, then pour into prepared baking dish. 4. Melt butter and remaining 1 teaspoon oil in mushroom skillet over medium-high heat. Pulse bread in food processor until crumbs are formed. Add crumbs (about 1 cup) to butter mixture in skillet. Cook 2 minutes, stirring, until crumbs are just browned. Sprinkle over pasta. Bake at 350 degrees F for 20 minutes. Serve warm.