| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Main dish |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
12 oz. mostaccioli |
| 20 |
|
Cloves fresh garlic, minced |
| 1 |
lg |
Yellow onion, minced |
| 4 |
tb |
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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