This indulgent pasta bake combines three cheeses—Fontina, Parmesan, and Mozzarella—creating a gooey, flavorful dish. The creamy sauce is made from heavy cream, whole milk, and a touch of flour, ensuring a rich and velvety texture. Baked until golden and bubbly, it’s topped with fresh parsley for a burst of color. Perfect as a cozy weeknight dinner or a crowd-pleasing side dish.

Ingredients

• 1 lb pasta (such as Taccole)
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 2 teaspoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups grated Fontina
• 3/4 cup grated Parmesan
• 3/4 cup grated Mozzarella
• 2 Tablespoons fresh Italian parsley

Procedure

1. Preheat oven to 450°F and butter a 13×9-inch baking dish.
2. Cook pasta in salted water until al dente, about 5 minutes. Drain well.
3. In a bowl, whisk together cream, milk, flour, salt, and pepper. Stir in Fontina, Parmesan, and Mozzarella. Add pasta and toss to coat.
4. Transfer to prepared dish, top with remaining cheese, and bake for 20 minutes until bubbling and golden.
5. Garnish with parsley and let cool for 10 minutes before serving. Enjoy!