Ingredients with Measurements:
- 1 pound of penne pasta
- 1 cup of heavy cream
- 1 cup of chicken broth
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of Bruz d'Murazzan cheese, crumbled
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the chicken broth and heavy cream to the skillet and bring to a simmer.
5. Add the Parmesan cheese and Bruz d'Murazzan cheese to the skillet and stir until melted and combined.
6. Add the cooked penne pasta to the skillet and stir until coated in the cheese sauce.
7. Transfer the pasta and sauce to a 9x13 inch baking dish.
8. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
9. Garnish with chopped parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 27g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 550mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- Penne pasta can be substituted with any other short pasta shape.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chicken broth can be substituted with vegetable broth or water.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Bruz d'Murazzan cheese can be substituted with Gorgonzola or Roquefort cheese.
- Olive oil can be substituted with butter or vegetable oil.
- Fresh parsley can be substituted with dried parsley or other fresh herbs like basil or thyme.
Variations:
- Add cooked chicken or sausage to the casserole for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese for a different flavor profile, like Fontina or Cheddar.
- Top the casserole with breadcrumbs or crushed crackers for added texture.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy in the casserole.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the casserole cool for a few minutes before serving to allow the cheese sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a cute and cozy presentation.
Garnishes:
Chopped parsley, chopped chives, or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or cream to the sauce.
- If the casserole is too soupy, add more cheese or bake for a few more minutes to thicken the sauce.
Food safety advice:
- Be sure to cook the chicken broth and cream to a simmer to ensure it's heated through and safe to eat.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Bruz d'Murazzan is a type of Italian blue cheese made from cow's milk. It's named after the town of Murazzano in the Piedmont region of Italy.
Flavor profiles:
This casserole is rich and creamy with a tangy and salty flavor from the Bruz d'Murazzan cheese.
Serving suggestions:
Serve this casserole as a main dish for dinner or as a side dish for a potluck or holiday gathering.
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