Baked Penne with Fontina Cheese and Squash

Courtesy of Miette Bretschneider


5 cups penne pasta

1 ¼ sticks butter

1 small onion, finely chopped

1 garlic clove

1 zucchini, cut in fine julienne strips

1 medium squash, peeled and cut in fine strips

Salt and pepper

8 oz. Fontina cheese, grated

1 cup grated Parmesan

For Béchamel Sauce

2 cups milk

¾ stick butter

6 tablespoon Flour

Pinch grated nutmeg

Salt and pepper to taste


Preheat the oven to 350°F. Butter a deep, 2-quart ovenproof dish.

Bring a large pot of water to a boil and cook the pasta to al dente. Drain and transfer to a large mixing bowl.

Melt half the butter in a large frying pan over high heat, add the onion and garlic, and cook stirring frequently until the onion is soft. Add the zucchini and squash and season with salt and pepper.  Lower the heat and cook, stirring frequently, for about 10 minutes until the squash is tender. Add to the pasta and stir through.

To make the béchamel sauce, melt the butter in a large saucepan. Add the flour, stirring with a whisk.

Add the warmed milk, a little at a time, mixing well between additions,then add salt, pepper, and nutmeg and stir for a few more minutes over medium heat.

Add the béchamel sauce and grated Fontina to the pasta and mix well.

Spoon the pasta mixture into the dish, sprinkle with the Parmesan, and dot with butter.

Bake for 50 minutes until the top is brown and bubbly. Let cool for a few minutes before serving.