Yield: 6 Servings
|8 ounces||Penne; cooked al dente|
|2 tablespoons||Unsalted butter|
|1 medium||Onion; finely chopped|
|1 teaspoon||Freshly ground white pepper|
|1||Recipe cheese sauce|
|2 ounces||Fresh bread crumbs; (about 1 cup)|
1. Drain the pasta and transfer to a large baking dish. Toss with 1 tablespoon of the butter. 2. Heat the remaining butter in a skillet and sauté the onion until slightly softened, about 2 minutes. 3. Mix the onion, pepper, and Cheese Sauce with the penne. Sprinkle with bread crumbs and bake in a pre-heated 4250 oven for 15 minutes until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.
MAKE IT LIGHT: Reduce butter to 2 teaspoons and substitute the Light Version Cheese Sauce.
MAKE IT AHEAD: Prepare the recipe. Unbaked, the penne can be stored up to 1 day in the refrigerator or 1 month in the freezer. If frozen, extend baking time by 25 minutes.
SERVING SUGGESTION: Serve this as a main dish with a green salad for a light menu. For heartier fare, serve as a first course, followed by grilled chicken, meat, or fish.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 16, 1998