Double Cheese Mafalda Bake
The first question you might have about this dish is ‘what is mafalda’ because not everyone knows that word. Mafalda is actually a type of pasta but it is special because it has frilled edges. Also known as mafaldine or reginette, this ribbon pasta is flat and about ½ inch wide, and the edges are wavy on both sides. You cook it the same as you would cook fettuccine or linguine, although sauces for mafalda tend to be more delicate.
This pasta was named after Princess Mafalda of Savoy, which is also why it is known as reginette (or ‘little queens’) in some recipes. In this recipe it is combined with 2 kinds of cheese, as well as fire-roasted tomatoes, cream, garlic, and vegetables, for a well-rounded dish which is a great example of ‘elegant comfort food’ at its finest. Feel free to use other vegetables if you prefer, or swap the Asiago for parmesan cheese.
This is a well-balanced meal because you have everything in there from the pasta to the vegetables, creamy sauce and more. You do not need to serve a side dish with this if you prefer not to, although if you do want to, consider some garlic bread. Something else you can do is serve an appetizer before this instead of having a side dish. Caesar salad would be nice, or even a simple tomato, basil and mozzarella salad. If you have your heart set on dessert instead, consider homemade chocolate mousse, which of course you can make ahead, or even some strawberries with vanilla ice cream.
- 6 oz dried mafalda pasta
- 2 tablespoons olive oil
- 2 cups whipping cream
- 1½ cups shredded Asiago cheese
- 1½ cups shredded Fontina cheese
- 14½ oz can fire-roasted crushed tomatoes, undrained
- 3 cups broccoli florets
- ½ cup chopped carrot
- 1 chopped yellow onion
- 3 minced garlic cloves
- 2 cups sliced button mushrooms
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Preheat the oven to 425 degrees F.
- Break the mafalda pasta into smaller pieces.
- Cook it in a pan, following the directions on the package.
- Add the carrot and broccoli during the final minute of the cooking time.
- Drain the pasta, carrot and broccoli and put it in a 3 quart baking dish.
- Stir in the tomatoes.
- Sauté the onion, garlic and mushrooms in oil in a pan until nearly all the mushroom liquid has evaporated.
- Pour in the cream and bring the mixture to a boil.
- Cook uncovered for 2 minutes, then take the pan off the heat.
- Stir in the Asiago and half the Fontina.
- Stir in the salt, black pepper and red pepper.
- Pour this cheese mixture over the pasta and vegetables in the dish and stir.
- Sprinkle the rest of the Fontina on top and bake for 20 minutes or until the cheese has melted on top.
- Let it stand for 5 minutes, sprinkle the parsley on top, and serve.
Baked pasta recipes are always good but this one has everything to offer, including vegetables, a creamy sauce, unusual frilled-edge pasta, and so much flavor appeal. Making it is as easy as 1-2-3 and you just need to cook the pasta, the sauce, and then combine the ingredients in a dish. Cover it with cheese and bake until piping hot, then serve and the aroma will blow you away because it smells and tastes incredible. If you want to try something brand new, consider this double-cheese mafalda dish. It really is a great meal.
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