Ingredients
- 1 cup Cento Seasoned Bread Crumbs
- 1/3 cup Parmesan Cheese, grated
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 3/4 cup Heavy Cream
- 2 cans Cento Tomato Sauce Italiano (8 oz)
- 1 lb Anna Elbows
- 8 oz Fontina Cheese, cubed, 1/2 cup for topping
- 8 oz Colby Jack Cheese, cubed, 1/2 cup for topping
Directions
Preheat oven to 400ËšF. Mix breadcrumbs and parmesan cheese, stir in oil and set aside. In a saucepan over medium heat, add cream. Allow the cream to warm, then add the tomato sauce and bring to a simmer. Cook pasta 2 minutes less than instructions indicate. If using Maurizio Artisan Pasta, cook for approximately 8 minutes. Drain pasta and pour back into pot. Add tomato sauce and cream mixture to pasta, stirring until evenly coated. To the mixture, add 8 ounces fontina cheese and 8 ounces Colby jack cheese, stir until all cheese has melted. Pour mixture into a 9x13-inch pan, topping with reserved cheese and breadcrumb mixture. Bake for 5 minutes, then broil for an additional 5 minutes or until breadcrumbs are crispy. Serves 4-6.
