Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | 12 oz. mostaccioli |
| 20 \N | Cloves fresh garlic, minced |
| 1 large | Yellow onion, minced |
| 4 tablespoons | Butter |
| \N \N | Freshly ground black pepper |
| 1½ pounds | Colby cheese, grated |
| ½ cup | Dry white wine |
| ¼ pounds | Mozzarella cheese, grated |
| ¼ cup | Fresh parsley |
Prepare mostaccioli according to package directions, using a little olive oil in water. Drain. Keep warm in shallow ovenproof baking dish. Saute garlic and onion in 2 tbsp butter. Add pepper and set aside. Melt remaining 2 tbsp butter in top of double boiler, add grated Colby cheese and stir in wine. When cheese has melted, combine with garlic-onion mixture and pour over mostaccioli. Sprinkle grated Mozzarella and parsley over; place on middle shelf of oven and broil for 1 to 2 minutes.