Baked Pipette with Montasio Cheese and Asparagus
Ingredients
Baked Pipette with Montasio Cheese and Asparagus
- 1 quart milk
- 4 tablespoons flour
- 4 tablespoons butter
- 1-1/3 cups (4 ounces) Montasio cheese, grated*
- (may substitute fontinella cheese)
- 2 tablespoons extra virgin olive oil
- 2-1/2 cups (1 pound) asparagus, cut into 1/3 inch pieces
- to taste salt
- to taste white pepper
- 1 box (16 ounces) Barilla Pipette
- 1/4 cup Parmigiano cheese, grated
Instructions
- Preheat oven to 350°.
- Bring a large pot of water to a boil.
- Heat milk in a small sauce pan; do not boil.
- Melt butter in a separate 4 quart sauce pan. Add flour to butter and cook 3-4 minutes, stirring with a wire whisk. Add hot milk gradually, continuously stirring with a whisk to prevent lumps. Heat over medium heat until sauce thickens. Stir in the cheese. Whisk until melted. Season with salt and pepper; set aside.
- Heat oil in a large skillet over medium heat. Add asparagus and sauté 4-5 minutes. Season with salt and pepper to taste. Set aside.
- Cook pasta 1/2 of the recommended cook time. Drain and combine with the cheese sauce and the asparagus.
- Transfer to a 13 x 9 glass baking dish, sprinkle with Parmigiano cheese. Bake uncovered for twenty minutes
- Servings: 7-9
Nutrition Facts
Baked Pipette with Montasio Cheese and Asparagus
Serves: 8
Amount Per Serving: 8 | ||
---|---|---|
Calories | 462.96 kcal | |
% Daily Value* | ||
Total Fat 20.05 g | 30.8% | |
Saturated Fat 10.0 g | 50% | |
Trans Fat 0.44 g | ||
Cholesterol 45.53 mg | 15.2% | |
Sodium 622.03 mg | 25.9% | |
Total Carbohydrate 53.61 g | 17.9% | |
Dietary Fiber 3.11 g | 12.4% | |
Sugars 8.81 g | ||
Protein 17.2 g |
Vitamin A 19.2 % | Vitamin C 3.53 % | |
Calcium 28.55 % | Iron 11.58 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen