with this post i am going to share/talk bit more than normal.
for those of you new to these parts i try to use as much non-gmo local organic REAL food as possible. i don’t do 100% but i strive to make a difference.
i went on a little rant here…
another great website that has a wealth of information is Food Babe … she really breaks it down as to why certain ingredients are bad for you…awful for your kids. check her website out..she has a great article there now about Kraft Mac&Cheese…i mean really don’t even get me going at how awful the FDA is in America. i mean really awful…the plethora of DANGEROUS ingredients they approve and ALLOW in our food that we serve our families is inexcusable….see it has got me going again. head over to Food Babe she is much more eloquent than I.
so what i wanted to share is my new favorite pasta from Jovial. check out that ingredient list organic brown rice flour & water. that is it. then take a look at the blue photo standard brand of pasta
and ya know what this pasta tastes like? pasta! hubby has yet to know that there has been a difference. love it.
and note i am not being paid or compensated for this…i just want to share some product love.
so friends don’t let the ingredient list scare you…this is what i used. the only ingredients missing from the photo is the flour and parsely…sorry i tried. lol
but see simple. you got this. i say this since some of my friends mentioned doing a five ingredient or less meal…well as i searched it has been has been hard to be inspired by those to make for my family…so instead i may try to take more photos like this to say hey see no worries!
so this was one of the recipes i found when i was on my mission to use only ingredients i had at home.
no grocery store trips.
and yeah this meal did not disappoint.
with this meal came hubby now using a two decimal point system for ratings.
hahahaha yes he broke it down to
Hubby Food Rating 7.65
hahahaha gotta love this man.
Fontina and Mascarpone Baked Pasta
- 12oz boxes pasta
- 1/4 cup flour
- 3 cups milk
- 6oz Fontina cheese (shredded not quite 2 cups)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup mascarpone cheese
- 1 clove garlic (minced)
- 2 tablespoons flat leaf parsley (chopped)
bread crumb topping
- 1/4 cup bread crumbs
- 1 tablespoon butter
- 2 cloves garlic (minced)
|Preheat over to 350 degrees. |
Cook pasta according to package directions, drain and set aside.
In a large pot whisk together the flour and milk over medium heat, stirring constantly for about 10 minutes or until mixture starts to thicken. Remove saucepan from heat and add all 3 cheeses and minced garlic, stirring until smooth. Add salt to taste.
Add cooked pasta stirring to coat.
Spray a 13x9-inch baking pan with cooking spray and pour in pasta mixture.
In a skillet melt butter over medium heat. Add garlic and cook for 30 seconds. Remove from heat and add breadcrumbs, stirring to coat. Sprinkle breadcrumbs over pasta mixture.
Bake uncovered for 25 minutes, or until bubbly. Sprinkle with fresh parsley and serve and enjoy.
recipe adapted from Alida’s Kitchen
you will have some mascarpone cheese leftover
here are some other recipes you may enjoy
have fun cooking!