| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main, Dish | 6 | Servings | |
INGREDIENTS
| 8 | oz | Penne; cooked al dente |
| 2 | tb | Unsalted butter |
| 1 | md | Onion; finely chopped |
| 1 | ts | Freshly ground white pepper |
| 1 | Recipe cheese sauce | |
| 2 | oz | Fresh bread crumbs; (about 1 cup) |
INSTRUCTIONS
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@earthlink.net> on Apr 16, 1998
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