| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Pasta |
10 |
Servings |
INGREDIENTS
| 1 |
|
12 oz. mostaccioli |
| 20 |
|
Cloves fresh garlic, minced |
| 1 |
|
Yellow onion, minced |
| 4 |
T |
Butter |
|
|
Freshly ground black pepper |
| 1 1/2 |
lb |
Colby cheese, grated |
| 1/2 |
c |
Dry white wine |
| 1/4 |
lb |
Mozzarella cheese, grated |
| 1/4 |
c |
Fresh parsley |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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