VNandhini Nutrilite

Ingredients

• 1 cup panko breadcrumbs • 1 tsp salt • 1/2 tsp ground black pepper • 1/4 cup all-purpose flour • 1/4 cup shredded Parmesan cheese • 16 ounce s penne pasta • 2 cup s fontina cheese, shredded • 2 cup s Gruyere cheese, shredded • 2 cup s sharp white Cheddar cheese, shredded • 4 cup s whole milk • 4 large Roma tomatoes, each cut into 1/4-inch-thick slices • 6 tbs unsalted butter

Directions

1. Preheat oven to 375°. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain pasta. 2. Meanwhile, in medium microwave-safe bowl, heat 2 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan, and stir until breadcrumbs are moistened. 3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens. Remove saucepot from heat. Stir in cheeses, salt and pepper; fold in pasta until well coated with sauce. 4. Pour pasta mixture into 13 x 9-inch baking dish. Arrange tomatoes in single layer over pasta; sprinkle breadcrumb mixture over tomatoes. Bake

Nutrition Information

Calories - 510 Total Fat - 28g Saturated Fat - 17g Cholesterol - 90mg Sodium - 602mg Carbohydrate - 40g Fiber - 2g Protein - 25g